Pink Grapefruit Habanero Jam
User Reviews
3.3
56 reviews
Average
-
Prep Time
20 mins
-
Cook Time
1 hr
-
Total Time
1 hr 20 mins
-
Servings
3 pints
-
Calories
1114 kcal
-
Course
Appetizer, Condiments
-
Cuisine
American
Pink Grapefruit Habanero Jam
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Pink Grapefruit Habanero Jam blends the tartness of pink grapefruit with the heat of habanero peppers, balanced by sugar, cider vinegar, and pectin. The preparation involves carefully segmenting the grapefruit to capture its juice, then combining all ingredients and boiling to achieve a thick jam consistency. This jam offers a complex sweet-spicy flavor, suitable as a condiment or spread that highlights the bright citrus notes with a spicy kick.
Description
Pink Grapefruit Habanero Jam combines fresh grapefruit segments with finely minced habanero peppers, sugar, cider vinegar, and pectin. The grapefruit is carefully peeled and sectioned to preserve its juice, which, along with the pulp and habaneros, is cooked with sugar and vinegar until the mixture thickens into a jam. The cooking process involves boiling uncovered for about an hour to achieve proper consistency. The jam balances the tart and sweet citrus of the grapefruit with the heat from the habaneros, resulting in a flavorful and textured preserve that can be used on toast or as a complement to savory dishes.
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Ingredients
- 5-6 pink grapefruit
- 2 habanero pepper
- 1.5 lb sugar
- 2/3 cup cider vinegar
- 3 Tbsp pectin
Instructions
- With a sharp serrated knife, slice off the rind from the grapefruits and carefully remove the sections of fruit. Do this over a bowl to catch the juices. After you've removed the flesh, squeeze the pulp to get all of the juice. Discard any seeds. You should have about 1 quart of fruit and juice when you are done. Mine weighed just under 2 lbs.
- Weigh out an equal amount of sugar. I used slightly less than an exact equal amount of sugar: about 1 1/2 pounds.
- Finely mince the habanero peppers, seeds and all. I did this in my mini food processor. Make sure it's finely chopped, and then add it to the fruit. Be careful, the fumes will be strong, and if you handle any part of the cut pepper you need to wash your hands well.
- In a heavy bottomed non-reactive pot put the juice and fruit, peppers, sugar, vinegar and pectin. Stir to combine and heat to a boil over high heat.
- Continue boiling the jam, uncovered, for about an hour. You don't have to slave over it, just give it a stir now and then, scraping down the sides of the pot. There is more liquid to this jam than in most fruit jams, so it will take proportionately longer to cook down.
- When the jam has reduced and thickened, the color will darken a bit and it will look translucent. If your jam has been boiling the whole time, it should be done in an hour. You can test it by spooning a small aount on a very cold plate. If the jam thickens and gels, it's done.
- Ladle the hot jam into clean jars. Quickly put the tops on and turn the jars upside down. Let them cool this way. This is a small batch refrigerator jam, meaning you are going to store it in the fridge and eat it relatively soon, so it doesn't require further processing.
- Refrigerate the cooled jam. The jam will thicken overnight. The unopened jam should keep for at least a couple of months in the refrigerator. Probably much longer.
Nutrition Information
Show Details
Serving
1 pint
Calories
1114kcal
(56%)
Carbohydrates
286g
(95%)
Protein
3g
(6%)
Fat
1g
(2%)
Saturated Fat
0.1g
(1%)
Polyunsaturated Fat
0.2g
(1%)
Monounsaturated Fat
0.1g
(1%)
Sodium
35mg
(1%)
Potassium
642mg
(14%)
Fiber
8g
(32%)
Sugar
256g
(512%)
Vitamin A
4971IU
(99%)
Vitamin C
143mg
(159%)
Calcium
102mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 3pints
Amount Per Serving
Calories 1114 kcal
% Daily Value*
| Serving | 1 pint | |
| Calories | 1114kcal | 56% |
| Carbohydrates | 286g | 95% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 35mg | 1% |
| Potassium | 642mg | 14% |
| Fiber | 8g | 32% |
| Sugar | 256g | 512% |
| Vitamin A | 4971IU | 99% |
| Vitamin C | 143mg | 159% |
| Calcium | 102mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
3.3
56 reviews
Average
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