This jam comes together quite quickly with no cooking involved and the pairing of strawberries and grapefruit is a match made in heaven!
I couldn’t let the cool weather season completely pass without making one more batch of marmalade, this time a marmalade to bridge the seasons, using delicious, ruby red grapefruit that are still plentiful at the market combined with beautiful bright red strawberries. Locally grown strawberries, which are perfect for traditional jam, won’t be available here in the Carolinas for another month, but the varieties from Florida or California showing up right now in our stores are just perfect for this wonderful marmalade.
I couldn’t resist a huge bag of ruby red grapefruit, on sale at one of my favorite markets last week. I used the sweet/tart fruit on salads, for a delightful tangy flavor in a salad dressing, on yogurt and on it’s own, sliced and sectioned for breakfast treats. There were just a few left when I got the urge to make this marmalade. I love combining fruits in my marmalades and coming up with unique flavor combinations. A lovely basket of strawberries was the basis for my inspiration this time.
This jam comes together quite quickly with no cooking involved and I could hardly wait to ladle the jam into jars before taking the first tiny taste. Honestly, I think this pairing is a match made in heaven. The sweet, ambrosial strawberries complemented by the tart grapefruit is just delightful. It’s fabulous on toast (though don’t think you can have just one slice!}, perfect for drizzling on yogurt and would make an incredible dipping sauce for shrimp or scallops by adding just a splash of rice vinegar.
And, if you run out of time to make dessert for family or friends, pick up a carton of good vanilla ice cream and a package of shortbread cookies. Scoop the ice cream in pretty bowls, add a generous scoop of Ruby Red Grapefruit & Strawberry Marmalade along with a mint sprig and a shortbread cookie and you’ve got a yummy dessert worthy of your best company!
P.S. Oh, and if you think you’re seeing little piggy faces peering out from the right side of the second photo, have no fear; you’re not going crazy or anything like that! They’re just my French Piggy Croissant Rolls, so fun, be sure to check them out if you missed this post!
- zest of 2 medium grapefruits I like to use one of these zesters for perfect size strips of zest
- 1 ⅓ cups fresh grapefruit sections roughly chopped, including juice (from about 2 medium-size grapefruits)
- 1 cup chopped fresh strawberries
- 2 tablespoons fresh lemon juice
- 4 ¼ cups sugar measured into separate bowl
- ¾ cup water
- 1 box SURE-JELL Fruit Pectin I like SURE-JELL but you can use similar powdered fruit pectins
Wash plastic containers or glass jars along with lids in hot soapy water. Rinse with hot water. Dry thoroughly.
Add grapefruit, zest, grapefruit, strawberries, and sugar and stir until well combined. Place mixture in microwave and heat on high for 3 minutes. Stir again until sugar is quite dissolved. Repeat 3 minutes in the microwave and stir for several minutes. Let stand for 10 minutes, stirring occasionally.
Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Boil and stir 1 min. Add to fruit mixture along with lemon juice; stir 3 min. or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
Fill containers to within 1/2 inch of tops. Wipe off top edges of containers; cover with lids. Let stand at room temperature 24 hours. Marmalade is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in the refrigerator before using.
Adapted from Kraft Recipe