Red grapefruit jam

Here’s one I wonder why I’ve never seen before.  Grapefruit juice and grapefruits are traditional breakfast food, so why not make a jam out of them.  In terms of prep time grapefruits take more human manipulation than the average fruit, but typically I would think if something is easy to make it tastes easy as well.  Anyways this is more work than peaches or strawberries, but it really does make excellent jam.  Plus it had the added payoff today when I ate grapefruit jam on homemade english muffins that I felt like a truly eclectic person.  On to the recipe.  Note it’s jam so it shouldn’t be too complicated.

Ingredients:

• 4 regular sized red grapefruit
• 1 cup water
• 1 cup granulated sugar

Instructions:

1.  Peel the grapefruit.  Take the pulpy portion out of the individual sections, avoiding as much pith as possible.
2. Place prepared grapefruit, water, and sugar in medium saucepan.
3. Bring to a boil and simmer over medium heat.  I used 5 1/2 out of 9 on an electric stove.
4. Stir occasionally until thickened.  I set a timer for 17 minutes and did something else until the timer went off.  Four to five iterations of the 17 minute timer and the recipe needed more attention.
5. Decrease heat and stir more often.  I use one of those high heat spatula spoons made out of rubber.  You will know you are close when you can see the bottom of your pan in the trail of your stirrer.
6. Continue to heat and stir for another 5-10 minutes more based on how congealed you want the final product.
7. Take off heat, pour into jelly jar, and preserve in your favorite manner.  I used a ball jar and lid, pouring the jam in when it was hot.  It sealed and according to the packaging should be good for 18 months.