Servings: 9 Pint Jars
Equipment
Ingredients
- 13 Pounds Fresh Grapefruit
- 5 ¾ Cups Water
- 1 ½ Cups Sugar optional, adjust to taste
Instructions
Choose Your Grapefruit:
- Select firm, ripe grapefruit with a thin peel. Avoid overly thick-skinned fruit as it’s harder to peel.
Wash Your Grapefruit:
- Rinse your fruit under warm water to remove stickers and dirt. Inspect for bruising or mold and discard any damaged fruit.
Prep Your Grapefruit:
- Score each grapefruit and peel off the tough skin and pith. Separate the fruit into sections, ensuring no strings or pith remain.
Prepare Your Jars:
- Wash jars in warm, soapy water and place them in the canner. Cover with hot water and bring to a boil to sterilize while you work.
- Simmer lids in a saucepan over low heat to soften the adhesive.
Make Syrup (Optional):
- For added sweetness, combine 1 ½ cups sugar and 5 ¾ cups water in a saucepan. Stir and bring to a boil until the sugar dissolves.
Fill Your Jars:
- Using a jar lifter, carefully remove the sterilized jars from the canner.
- Pack the grapefruit sections tightly into the jars, then pour hot syrup over the fruit, leaving ½ inch headspace.
Remove Air Bubbles:
- Run a non-metallic tool (like a knife) around the inside of the jar to release any trapped air bubbles. Adjust the headspace if needed.
Apply Lids and Rings:
- Wipe the rims of the jars with a damp cloth to remove any residue.
- Place a lid on each jar and screw on the band until fingertip-tight.
Process in Water Bath:
- Place jars in the canner, ensuring they’re covered by at least 1 inch of water.
- Bring to a boil and process for 10 minutes. Adjust for altitude as needed.
Cool and Rest:
- After processing, turn off the heat and let jars rest in the canner for 5 minutes.
- Remove jars and place them on a towel or cutting board to cool for 24 hours.
Check Your Lids:
- Press the center of each lid; it should stay firmly in place without flexing.
- If any jars didn’t seal, refrigerate and consume them soon.
Store and Label:
- Once sealed, remove the rings, label the jars with the date, and store them in a cool, dark place.
Notes
- Grapefruit Selection: Choose ripe, firm grapefruit with thin peels for easier peeling and better quality.
- Syrup Options: If you prefer a less sweet option, skip the syrup or use a light version.
- Shelf Life: Canned grapefruit can be stored for up to a year in a cool, dry space. Always check for seal integrity before consuming.
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