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I love it when people from around the world message me for recipes, assistance, techniques, or just to share in their joy of canning and preserving food! I am so thankful to everyone who follows me! I hope with my posts and blog I can inspire many others to explore their passion for preserving organic foods and serving healthy meals to their families.
Last week, I had a fun request for canning grapefruit. Well, the easiest recipe I have for grapefruit is called Crimson Honey Grapefruit. I follow the recipe from my Ball Complete Book of Home Preserving. It makes about 6 or 7 half-pint jars.
Crimson Honey Grapefruit
If you love grapefruit, you will love this delicious recipe from Ball Fresh Preserving. Offset the tartness of the grapefruit using cranberry juice and honey for a scrumptious addition to any breakfast.
- 16 cups grapefruit segments, including the juice (be sure to separate the grapefruit from all of its membrane and remove all skin and the white parts)
- 1 1/4 cups frozen cranberry cocktail concentrate, thawed and diluted
- 2/3 cup honey
- In a large stainless steel stock pot, combine the grapefruit pieces and their juice, cranberry cocktail concentrate and honey. Bring to a boil over med-high heat. Reduce heat and gently boil until honey is fully dissolved.
- Hot pack grapefruit pieces using a slotted spoon into jars leaving a generous 1/2″ head space. Use the hot juice to cover the grapefruit being sure to leave the 1/2″ headspace.
- As always, wipe the rim with a warm wash cloth, secure lids and rings and process in a hot water bath for 10 minutes. (Reminder: processing time does not begin until the water is at a full boil.)
The Canning Diva~