RUBY RED GRAPEFRUIT JELLY
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
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.
SURE.JELL® FOR LESS OR NO SUGAR NEEDED RECIPES - GRAPEFRUIT FREEZER JELLY
Make SURE.JELL for Less or No Sugar Needed Recipes - Grapefruit Freezer Jelly without fresh fruit. This grapefruit freezer jelly uses grapefruit juice.
Provided by My Food and Family
Categories Home
Time P1DT20m
Yield Makes about 6 (1-cup) containers or 96 servings, 1 Tbsp. each.
Number Of Ingredients 4
Steps:
- Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
- Mix sugar and pectin in large saucepan. Stir in water until well blended. Bring to boil on medium-high heat, stirring constantly. Boil 1 min., stirring constantly. Remove from heat. Add grapefruit juice; stir 1 min. or until well blended.
- Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jelly is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator.
Nutrition Facts : Calories 30, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 5 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CHERRY JELLY
Sweet or sour cherries can be used. I used sour because that is what grows on our tree. Got this off the internet and altered it somewhat. No need to pit all those cherries. This one is easy! Time to make does not include time for water to boil in water bath canner.
Provided by kdp4640
Categories Jellies
Time 1h
Yield 7 half pints
Number Of Ingredients 4
Steps:
- TO MAKE JUICE:
- Select fully ripe cherries.
- Softly wash. Remove stems. Do not pit!
- In large pot, crush cherries (I use a potato masher.).
- Add 1 cup water to crushed cherries.
- Bring to a boil over high heat.
- Reduce heat and simmer for 10 minutes.
- Strain juice through a jelly bag or cheesecloth. (I use a fine mesh "sifter" lined with a coffee filter.).
- Toss pits, pulp, and peels.
- TO MAKE JELLY:
- Measure 3 1/2 cups juice into large pot.
- Add pectin and stir.
- Place on high heat and stir constantly.
- Bring to a full rolling boil (that can't be stirred down).
- Add sugar, continue stirring and bring to a full rolling boil once more.
- Boil hard for 1 minute.
- Remove from heat.
- Skim off foam.
- Ladle into hot jelly jars leaving 1/4 inch headspace. Apply lids and rings.
- Process in hot water bath for 5 minutes.
- Note: I used 1 gallon of cherries and had a little more than 3 1/2 cups juice. Of course, it also depends on the quality of the fruit.
Nutrition Facts : Calories 520.8, Sodium 16.6, Carbohydrate 135, Fiber 0.6, Sugar 128.3
30 MINUTES TO HOMEMADE SURE.JELL® GRAPEFRUIT FREEZER JELLY
Even folks who claim to dislike grapefruit tend to like 30 Minutes to Homemade SURE.JELL Grapefruit Freezer Jelly!
Provided by My Food and Family
Categories Home
Time P1DT20m
Yield Makes about 5 (1-cup) containers or 80 servings, 1 Tbsp. each.
Number Of Ingredients 4
Steps:
- Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
- Measure juice into large bowl. Stir in sugar. Let stand 10 min., stirring occasionally.
- Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Boil and stir 1 min. Add to juice mixture; stir 3 min. or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
- Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jelly is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.
Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 12 g, Fiber 0 g, Sugar 12 g, Protein 0 g
RUBY RED GRAPEFRUIT JELLY
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
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.
SHERRY AND GRAPEFRUIT JELLY
Provided by James Beard
Yield Serves 8
Number Of Ingredients 10
Steps:
- Mix gelatin and sugar in a pan, add water and cook over a low fire, stirring, until gelatin is completely dissolved. Remove from fire and add lime juice, sherry, Angostura bitters, and grapefruit juice. Pour into 8 individual molds and chill until firm. To serve, unmold on dessert dishes, garnish with grapefruit sections and dust lightly with grated orange rind. Serve with sherry-flavored whipped cream.
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RUBY RED GRAPEFRUIT JELLY - BETTER HOMES & GARDENS
From bhg.com
4.6/5 (5)Total Time 31 minsServings 67Calories 50 per serving
- In a 5- to 6-quart heavy pot combine sugar, grapefruit juice, and lemon juice. Bring mixture to a full rolling boil, stirring constantly. Stir in pectin. Return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon.
- Ladle hot jelly into hot sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands.
- Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Makes 5 half-pints.
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