Friday, December 2, 2011

Quick Grapefruit Jam

Enterprise Farm sent us some beautiful Florida grapefruit last week, and seeing my roommate (usually a meat and potatoes guy) eat one for dinner inspired me to claim the other two for grapefruit jam.*

We've made proper marmalade (with a recipe and everything!) before, but our food processor is on strike at the moment (so including the peels wasn't feasible), and I was a bit distracted (because I was trying to make four cheesecakes at the same time). I was also feeling a bit cocky about improvised jam making after our Concord grape fest, so I didn't bother looking for instructions.

Here's what I did: Put flesh and juice of 2 grapefruit (and plenty of pith and membranes; I have in my mind that this helps it set, so it wasn't merely sloth) in a saucepan. Stir in 1 cup of sugar. Cook, stirring regularly, until reduced and thickened to a jamlike consistency. (Recipes will tell you to cook over low heat, which takes a long time; I started it hotter and cooked it faster, which just means you have be vigilant about burning.)

I used the jam as topping on a vodka-and-grapefruit cheesecake, and then ate the leftovers on waffles and toast. (In retrospect, more carefully removing the large pieces of the membranes would have made it more spreadable.)

* Jam includes the fruit's flesh; marmalade goes the extra step of including the peel; jelly is made from just the juice.

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