Confituras Backyard Grapefruit and Chile de Arbol Jam

Seasons: 
January, November, December

Courtesy of Stephanie McClenny, Confituras
Photography by Andy Sams

Note: For information about canning safety and canning practices, see National Center for Home Food Preservation (nchfp.uga.edu)

Fairly difficult

Confituras Backyard Grapefruit and Chile de Arbol Jam

Ingredients

For 5 Person(s)

Recipe

  • 8 large, Ruby Red or other pink grapefruit (about 5 lb. total)
  • 3 dried chiles de arbol, thinly sliced (seeds removed if you desire a bit less heat)
  • 3 pounds organic cane sugar, to taste
  • 1 small lemon's juice
  • 1 teaspoons kosher salt
  • 1 small lemon's zest

Confituras Backyard Grapefruit and Chile de Arbol Jam Directions

  1. Remove the zest from the grapefruit in long sections with a zester and cut into thin slivers. Set aside.
  2. Cut the ends from the grapefruits, then carefully cut away and discard the white pith. Remove the grapefruit segments from the cores and set them in a preserving pan or Dutch oven. Add the grapefruit zest, chiles, sugar, lemon juice and salt to the pan and bring to a simmer. Remove from the heat.
  3. When cool enough to handle, pour the mixture into a glass or ceramic bowl, cover with parchment paper and refrigerate overnight.
  4. The next day, strain the mixture and set the solids aside.
  5. Boil the liquid until it becomes a thick syrup (or reaches 220°). Add the solids (including the chili slices, if desired) back to the syrup and bring to a boil over high heat—stirring occasionally. Continue to cook over high heat and stir more frequently as the mixture becomes thicker and more jam-like.
  6. Turn off the heat and test the gel of the jam. Put a bit on a saucer that’s been chilled in the freezer, then place the saucer back in the freezer for 1 minute. If the jam on the saucer wrinkles when you gently push on it, it is done.
  7. Add the lemon zest, then taste for sweetness and balance of flavors. Fill sterilized glass canning jars to within ¼ inch of the top, screw on the lids and process in a hot-water bath for 10 minutes.

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