What I love most about this jam is that it’s not packed with refined sugar like most grapefruit jams. Instead, it only has a little bit of real maple syrup, a natural sweetener. You can also taste the real flavor of the grapefruit since no artificial flavors or additives are added. I wanted to make grapefruit jam with the abundance of grapefruit that’s now in season, but you can use this same recipe for other citrus fruits like lemon, mandarin or orange. It is so simple to make and you only need 3 main ingredients!
Use coconut sugar instead of maple syrup
Use orange, mandarins or lemons instead of grapefruit, or make a mixed citrus jam
1 medium pot
Rubber spatula
Citrus zester (optional). Not completely necessary, but it will save you a lot of time
Use this jam
in vinaigrettes
in marinades
to glaze vegetables or vegan proteins
as a filling for a cake
as a spread on toast, cookies, or muffins
60g grapefruit zest, cut into juliennes (you can do this with a knife or citrus zester)
580ml freshly-squeezed grapefruit juice
Zest and juice of 1 lemon
200ml maple syrup
1 pinch of sea salt
Seeds of 1 vanilla bean, opened or 1 tsp vanilla extract
Place all ingredients in a medium pot. Bring to a boil, then reduce to medium flame and simmer for about 60-80 minutes.
Cook until the jam looks syrupy. Keep in mind it‘ll thicken more when it cools. You’ll know it’s ready when you can dip a spoon in it and the whole spoon gets covered with the jam.
Transfer the jam into a sterilized glass jar,* cover with a lid, and let cool at room temperature.
Store in the fridge for up to 3 months unopened and up to 1 month after opening.
*Note: You can sterilize a jar by boiling it in water for 10 minutes or running it through the dishwasher.
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