Preserving Method: Water-Bath-Canning
Makes about 6 pint or 3 quart jars
When winter fruitis in abundance get out your canning pot! Preserved citrus is terrific tossed in salads and used in baking.
You will need
- 6 to 7 ½ pounds grapefruit (about 7-9 medium)
- 1 batch syrup for Canning
- PREP: Wash grapefruit under cold running water; drain. Peel grapefruit, cutting deep enough to remove white pith and membrane. Cut membrane along each side of one section and remove grapefruit pulp in one piece. Repeat until all sections are removed. Discard seeds.
- COOK: Prepare Syrup for Canning in a medium saucepan. Bring mixture to a boil over medium-high heat. Reduce heat to a simmer (180 °F)
- FILL: Pack grapefruit into a hot jar, leaving ½ -inch headspace. Ladle hot syrup over grapefruit, leaving ½ -inch headspace. Remove air bubbles. Clean jar rim. Center lid on jar and adjust band to fingertip-tight. Place jar on the rack elevated over simmering water (180 °F) in boiling-water canner. Repeat until all jars are filled.
- PROCESS: Lower the rack into simmering water. Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner and bring water to a rolling boil. Process pint or quart jars 10 minutes. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12 hours. Test seals. Label and store jars.
- YOU CHOOSE: Grapefruit comes in many varieties with varying levels of sweetness. Select the sugar syrup that best complements the sweetness of the grapefruit.
- OUR TIP: Try grapefruit canned in brown sugar syrup for breakfast. Spoon grapefruit and syrup into individual oven-safe ramekins; add a dab of butter and a dash of cinnamon. Heat the ramekins under a broiler until the grapefruit is hot and bubbly.