I love this grapefruit ginger jam because it’s so tart. Grapefruit is such a bright citrus, and the ginger adds the perfect punch of flavor. Four ingredients and some patience, and you’re good to go.
Long story short, I bought way too many grapefruits this winter with grand plans of eating them fresh or broiled! After a couple of weeks, I realized I was not eating nearly as many of them as I had planned…oops! I have been doing my absolute best to avoid any and all food waste, and as a recipe developer, that can for sure be challenging! If recipes don’t turn out, I eat it anyway, and try again before sharing it with you. If I manipulate my food for a shoot, I still eat it – don’t worry, I never manipulate my food to the point where it’s unsafe to eat! Anyway, that’s where this jam came in. It’s the perfect quick fix, preservation for my grapefruit that was near the end of its life. Enjoy this grapefruit ginger jam on toast with a drizzle of honey, add it to your pancakes or french toast, or top off your fresh buttery biscuits!
Ingredients
3 large grapefruit
1/2 cup honey
1 tsp ginger
1/4 cup water
Directions:
- Slice grapefruit to remove the peel and as much of the white film as possible. Slice roughly into large chunks.
- In a medium saucepan over medium heat, add the grapefruit chunks, honey, ginger, and water. Bring to a boil, and reduce heat to medium-low to allow a low and steady simmer.
- Stirring occasionally to ensure nothing sticks to the bottom and to ensure the grapefruit breaks down, allow the water to evaporate until a thick and sticky mixture forms, about 20-25 minutes.
- Once the mixture is sticky, use an immersion blend to blend until smooth. Transfer to small jars and refrigerate to store.
- 3 large grapefruit
- 1/2 cup honey
- 1 tsp ginger
- 1/4 cup water
-
Slice grapefruit to remove the peel and as much of the white film as possible. Slice roughly into large chunks.
-
In a medium saucepan over medium heat, add the grapefruit chunks, honey, ginger, and water. Bring to a boil, and reduce heat to medium-low to allow a low and steady simmer.
-
Stirring occasionally to ensure nothing sticks to the bottom and to ensure the grapefruit breaks down, allow the water to evaporate until a thick and sticky mixture forms, about 20-25 minutes.
-
Once the mixture is sticky, use an immersion blend to blend until smooth. Transfer to small jars and refrigerate to store.
