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Grapefruit Jam

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I have a bad habit of buying a mountain of fruit without much of a plan and then letting it sit around while I ponder and research. It doesn’t get me into too much trouble this time of year since apples, pears and citrus can store fairly well. It becomes more of a problem during the summer months, when things ripen at lightning speed.

grapefruit jam

When I came across a tower of red grapefruit priced four for $1, I bought eight, figuring they’d keep until I determined how to deal with them. I tucked the bag into the back of the fridge while I considered marmalades, curds and jellies. By the time I came back to it, more than two weeks had passed. Thankfully, grapefruit are sturdy and so they didn’t suffer too terribly in theĀ interim.

grapefruit jam

Because the fruit wasn’t organic, I decided against marmalade (always best not to use the whole fruit if you don’t know how it was treated) and instead opted for a grapefruit jam. I was inspired by the filling I made for this citrus tart a few weeks back. I also happen to love the flavor of grapefruit and I was hopeful that it would translate well to a spreadable preserve.

grapefruit jam

When it comes to grapefruit, I’ve never been one of those people who cuts it in half, carefully dusts it with sugar and digs it with a spoon. I eat ‘em peeled and segmented, just like an orange. It’s a little messy, but truly, there’s no way to deal with a grapefruit that isn’t just a little messy.

grapefruit jam

This recipe makes two pints (or four half pints if that’s your preferred measure). It’s a little bit of work to supreme the fruit (instructions here), but once that part is done, it cooks up in about 20 minutes like so many speedier jams. Spread on a buttered English muffin, it’s delivers the grapefruit flavor nicely, without the bitterness you get from marmalade. And though I like a hint of bitter on occasion, I was entirely fine not to find it here.

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