This Ruby Red Grapefruit Jam has just the right amount of tang to compliment a chilly morning, as we transition from winter to spring.
While many around the country are experiencing the first signs of spring, here in upstate NY, it's still very much winter… in fact, we won't see much fresh produce here that isn't grown indoors until near the end of April.
However, despite the still-frigid temperatures, a few days of sunshine had my mind wandering toward warmer days…and although citrus season is still in full swing, I decided to change up my normal canning routine by making a citrus jam rather than a marmalade, which always tend to be a bit more on the bitter side due to the inclusion of the fruit peel.
This grapefruit jam has just the right amount of tang, and once the prep work is done, cooks up rather quickly into a gorgeous ruby spread. I imagine it would be just as lovely with pink grapefruit or a combination of both red and pink, and I hope you'll give it a try.