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Canning Grapefruit
Canning grapefruit sections is a fantastic method for capturing the bright, tangy essence of grapefruit at its peak. This technique shines with sweeter varieties like Ruby Red or Pink Grapefruit, but feel free to explore other types to suit your taste.
👥 1 Servings⏱️ Prep & Cook: 3h 40m⏳ Prep: 30 min🔥 Cook: 10 min👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●saucepan
📝 Preparation Steps
1
Wash and peel the grapefruits, removing as much white pith as possible.
Fresh Grapefruit (see notes for quantities)
2
Separate the segments and remove any seeds.
3
If using pectic enzyme, place the grapefruit segments in a bowl and cover them with a solution made from 1 tsp pectic enzyme and 1 gallon of water. Let the segments soak for ⏱️ 3 hours, or overnight, stirring gently every so often to check the progress of the enzyme. When the pith wipes away easily, rinse the segments to remove any remaining pith.
Fresh Grapefruit (see notes for quantities)Water
4
Prepare your water bath canner and jars.
Water
5
If using syrup, combine water and sugar in a saucepan and heat until dissolved.
WaterSugar
6
Pack sterilized jars with grapefruit segments, leaving ½ inch of headspace.
Fresh Grapefruit (see notes for quantities)
7
Pour hot syrup, water, or juice over the fruit, maintaining headspace.
Water
8
Remove air bubbles and wipe jar rims clean.
9
Secure lids and bands, then process in a boiling water canner for ⏱️ 10 minutes, adjusting for altitude (see notes).
Water
10
Let jars cool for ⏱️ 12-24 hours and check seals before storing.
Nutrition Facts
calories
154 kcal
fat Content
0.4 g
serving Size
1 serving
fiber Content
4 g
sugar Content
30 g
sodium Content
0.1 mg
protein Content
2 g
carbohydrate Content
39 g
saturated Fat Content
0.1 g
unsaturated Fat Content
0.2 g
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