Pink Grapefruit Jelly Recipes

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RUBY RED GRAPEFRUIT JELLY



Ruby Red Grapefruit Jelly image

This jelly is so easy, and is definitely something you won't find at the grocery store! I make it using Ocean Spray Ruby Red Grapefruit juice because I trust their juices.

Provided by Tobys Foods

Categories     Jellies

Time 25m

Yield 1 T, 96 serving(s)

Number Of Ingredients 3

3 cups grapefruit juice
1 (1 3/4 ounce) envelope dry pectin
4 1/2 cups sugar

Steps:

  • In a medium saucepan, whisk pectin into juice. Bring to a full boil over high heat.
  • Add sugar and return to a rolling boil. Boil hard one minute.
  • Remove from heat, and pour into hot jars leaving 1/4 inch headspace. Adjust caps, and process in boiling water bath 5 minutes.

RUBY RED GRAPEFRUIT JELLY



RUBY RED GRAPEFRUIT JELLY image

I love making jellies. I love grapefruit and I thought, well why can't you make Grapefruit Jelly? So I looked around and this was the best recipe I could come up with, through looking and ammending. I had one of my sons friends try it, (who by the way hates grapefruit) and he absolutely loved it and took the jar home. Very...

Provided by Valerie Butler

Categories     Rubs

Time 15m

Number Of Ingredients 5

1 box fruit pectin, powdered
3 1/2 c 100% pure ruby red grapefruit juice (i used ocean spray)
4 1/2 c granulated sugar
1 tsp margarine
YOU WILL ALSO NEED 6 - 8 OZ JARS WITH LIDS FOR CANNING, PREPARED

Steps:

  • 1. Whisk together the pectin and grapefruit juice in a large pot. Add 1 t. margarine. Bring to a full boil, over a medium high heat.
  • 2. Add your sugar all at once, stirring constantly. Bring it to a full rolling boil, and let boil hard for 1 minute, (no less) while constantly stirring.
  • 3. Remove from heat and pour your jelly into your prepared jelly jars, leaving 1/4 inch head space. Place lids and rings on tightly and process in a boiling water bath for 5 minutes.
  • 4. Remember to put the date on your label so you know when it is no longer safe to use. Good for 1 year before opening.

GRAPEFRUIT MARMALADE



Grapefruit Marmalade image

Ruby red grapefruit and sugar is all you need to make a slightly bitter, sweet, and tangy marmalade. Try this on toast or, for a twist, use it in any recipe calling requiring orange jam or marmalade. I have used it on meatballs and chicken wings with delicious results. Make sure you use organic grapefruit to ensure an edible zest.

Provided by Buckwheat Queen

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time P1DT55m

Yield 10

Number Of Ingredients 2

4 ruby red grapefruits
3 cups white sugar

Steps:

  • Inspect two 5-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until marmalade is ready. Wash new, unused lids and rings in warm soapy water.
  • Thoroughly wash and dry the grapefruits. Run a zester around 2 grapefruits to produce ribbons of zest. Set aside. Cut away thin strips of peel from the other two grapefruits with a sharp paring knife.
  • Peel off all remaining outer white parts of the fruit and discard. Cut the grapefruits into wheels. Remove any seeds.
  • Put grapefruit wheels and zest strips into a non-reactive saucepan. Add sugar and stir well to cover fruit. Heat over medium-high heat until bubbling, mixing constantly. Smash the heated fruit until it liquefies. Reduce heat to low and cook over a steady boil, stirring often. Remove and discard any persistent white froth that won't disappear after being stirred. Continue to cook for about 10 minutes until marmalade begins to coat the back of a spoon.
  • Add zest ribbons and cook for 5 minutes more. Place a small amount of marmalade on a plate and put it in the freezer. Test the consistency after 3 minutes.
  • Remove the marmalade from the heat when the freezer sample meets your desired consistency.
  • Pack grapefruit jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
  • Remove the jars from the stockpot and let rest, several inches apart, for 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Nutrition Facts : Calories 275.9 calories, Carbohydrate 71.1 g, Fat 0.1 g, Fiber 1.7 g, Protein 0.8 g, Sugar 67.1 g

GRAPEFRUIT JELLY CANDY



Grapefruit Jelly Candy image

I love those little grapefruit jelly candies they sell at Fresh Market - but boy, does that get expensive. This recipe was in the latest issue of Woman's Day magazine.

Provided by Pinay0618

Categories     Candy

Time 3h30m

Yield 64 pieces

Number Of Ingredients 6

2 medium pink grapefruit (1 3/4 lb total)
3 1/2 cups granulated sugar, plus
1 cup granulated sugar, extra for coating jellies
1 tablespoon unsalted butter
2 (3 ounce) envelopes liquid fruit pectin
1/2 teaspoon red food coloring

Steps:

  • You'll need a 13 x 9-in. baking pan lined with nonstick foil; let foil extend over ends of pan.
  • Remove enough zest from grapefruit to measure 1/4 cup. Juice the grapefruit (you'll need only 1 cup juice).
  • Put zest, 1 cup of the sugar and 1/4 cup of the juice in a blender; purée. Pour into a 6-qt saucepan. Stir in remaining 2 1/2 cups sugar and 3/4 cup juice. Stir over medium heat until sugar dissolves and mixture comes to a boil.
  • Let boil gently for 4 minutes, stirring occasionally. Stir in butter; boil 3 minutes longer, stirring occasionally. Remove from heat; stir in pectin and food color until incorporated and color is light red. Quickly pour into prepared pan and spread with offset spatula.
  • Let stand at room temperature until jelly is firm to the touch, about 2 hours.
  • To cut and decorate: Put 1 cup sugar on wax paper or a plate. Lift foil by ends onto cutting board. Cut with 1 1/2" cookie cutter (or into 1 1/4-in. squares). Lift shapes from foil to sugar and turn to coat on all sides. Scraps can be cut into small shapes and sugared, or discarded.
  • Storage Tip: Store in airtight containers with wax paper between layers at cool room temperature, or in refrigerator for up to 3 weeks.

Nutrition Facts : Calories 59.5, Fat 0.2, SaturatedFat 0.1, Cholesterol 0.5, Carbohydrate 14.9, Fiber 0.2, Sugar 14.6, Protein 0.1

RED GRAPEFRUIT JELLY



Red Grapefruit Jelly image

We are first year canners and this was definitely our favorite recipe. We just peeled the grapefruit and put it all through a food mill, but juice the grapefruit however you see fit. Watch for the seeds! It was easy and it felt really safe for us to try. The original recipe called for commercial grapefruit juice (what a travesty) and red food coloring (ick, we liked the pale pink color).

Provided by Akikobay

Categories     Jellies

Time 30m

Yield 6 half-pint jars

Number Of Ingredients 4

3 1/2 cups fresh squeezed red grapefruit juice
1/4 cup lemon juice
7 cups granulated sugar
2 (3 ounce) envelopes liquid pectin

Steps:

  • Combine juices and sugar.
  • Bring to a rolling boil for 1 minute. Remove from heat and quickly skim off any foam.
  • Stir in liquid pectin.
  • Ladle into hot sterilized jars leaving about 1/4 inch headspace and cover with lids and rings. Process jars in boiling water for 10 minutes to seal.

PINK GRAPEFRUIT JELLY



Pink Grapefruit Jelly image

Have not made this yet, but will very soon. Yum!

Provided by Becky Tank

Categories     Jams & Jellies

Number Of Ingredients 3

1 pkg powdered pectin ( 1.75oz)
4 c pink grapefruit juice
5 c sugar

Steps:

  • 1. Combine pectin and juice in a dutch oven or large wide pan. Bring to a boil, stirring constantly. Stir in sugar and return to a boil over high heat. Boil exactly 1 full minute, stirring constantly. Remove from heat and skim foam with a metal spoon.
  • 2. Pour hot jelly into hot sterilized jars, leaving 1/4 inch headspace. Wipe rims and adjust two piece lids. Process in boiling water-bath for 5 minutes.

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