Grapefruit and Vanilla Bean Jam
User Reviews
3.9
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Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Servings
4 cups
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Calories
33 kcal
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Course
Condiments
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Cuisine
American
Grapefruit and Vanilla Bean Jam
Description
This jam starts by peeling and slicing pink or Ruby Red grapefruits, removing seeds and blending the fruit into a puree. Sugar is combined with the puree, and split vanilla beans are scraped; their seeds and pods are added for flavor infusion. The mixture is boiled and then simmered for about 40 to 50 minutes until reduced and thickened to a jam consistency.
The cooking process requires occasional stirring towards the end to prevent burning on the pot bottom as the sugar concentration increases. The finished jam is deepened in color and has a sticky texture that holds shape well when spread. After removing vanilla pods, the hot jam is poured into jars to cool before refrigeration.
This jam balances the sharp citrus profile of grapefruit with the sweet, floral warmth of vanilla. It pairs well with breads, scones, or as a flavor accent in desserts and can be stored refrigerated for up to two months.
Variations include adding small chopped hot peppers like habanero towards the end of cooking to create a spicy version. Cardamom can substitute vanilla beans for a different aromatic twist. The recipe suggests monitoring thickness closely for preferred jam firmness.
Ingredients
- 5-6 large pink grapefruit about 5-6 pounds, you can also use Ruby Red grapefruit
- 1 1/2 cups sugar or more to taste
- 2 Vanilla Beans
Instructions
- Remove the rind from the grapefruits. Thickly slice the fruit and then cut or break apart into pieces. Discard any seeds.
- Puree the fruit in a food processor or blender, and then pour it into a heavy bottomed pot, along with the sugar.
- Cut the vanilla beans in half and then make a slit down the length of each piece. Pry the beans open with the tip of your knife and scrape out the seeds, adding them to the pot with the grapefruit. Throw the pods right in, too.
- Bring the pot up to a boil, then turn down and boil for about 40-50 minutes. You won't have to tend it much at first, but toward the end you'll need to keep an eye on it and stir often to prevent scorching. It will be greatly reduced, darker, and thicker at about the 40 minute mark. The longer you boil it the thicker the jam will be, but I found about 45 minutes was sufficient. Remove the vanilla bean pods and discard.
- Pour the hot jam into jam jars and let cool before covering and refrigerating. Use within 2 months, or freeze.
Notes
- You can add chopped habanero peppers near the end of cooking to make a spicy grapefruit habanero jam variant.
- Cardamom is a good alternative to vanilla beans for a different flavor profile.
- Use pink or Ruby Red grapefruits weighing about 5-6 pounds total for this recipe.
- Refrigerate jam after cooling and use within 2 months for best quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4cups
Amount Per Serving
Calories 33 kcal
% Daily Value*
| Serving | 1Tbsp | |
| Calories | 33kcal | 2% |
| Carbohydrates | 9g | 3% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 1mg | 0% |
| Potassium | 40mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 341IU | 7% |
| Vitamin C | 9mg | 10% |
| Calcium | 7mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.9
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