Recipe Information
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Yield: About 3 to 4 small jars
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Prep Time: 20 minutes
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Cooking Time: About 45 minutes plus straining
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Difficulty: Beginner friendly
Ingredients
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1.4 kg pink grapefruit
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1.5 litres cold water
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Juice of 1 lemon
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Granulated sugar (measured after straining)
Step-by-Step Method
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Prepare the grapefruit
Wash the grapefruit well. Cut into chunks, keeping the peel and pith but removing any visible seeds, as these can add bitterness. -
Cook the fruit
Place the grapefruit pieces into a large saucepan with the water and lemon juice. Bring slowly to the boil, then reduce to a steady simmer. Cook for 35 to 40 minutes until the fruit is very soft and the liquid is well coloured. -
Strain the juice
Pour the mixture into a jelly bag or muslin-lined sieve set over a bowl. Leave to drip for at least 4 hours or overnight. Do not squeeze the fruit, as this will cloud the jelly. -
Measure and sweeten
Measure the strained juice. For every 600 ml juice, add 450 g granulated sugar. Pour both into a clean saucepan. -
Boil to setting point
Heat gently, stirring until the sugar dissolves completely. Increase the heat and boil rapidly for 10 to 12 minutes. Test for set using the chilled plate test. The jelly should wrinkle lightly when pushed. -
Jar the jelly
Remove from the heat and skim off any surface foam. Pour into warm sterilised jars and seal immediately.
Practical Tips
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Pink grapefruit gives a softer bitterness than white grapefruit and is strongly recommended.
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If the jelly sets too firmly, it can be gently loosened by warming before serving.
Serving Suggestions
Excellent with toast, spooned over yoghurt, or served alongside roast chicken or grilled fish.
Storage and Reheating
Store sealed jars in a cool, dark place for up to 10 months. Once opened, refrigerate and use within 3 weeks.
