Pink grapefruit-rhubarb-cardamom jam. I won’t spend a lot of time leading up to this one: it is an unusual recipe, and though I can’t take credit for developing the combination of flavors, I can say that I simplified the recipe from the one I found on Laundry Etc. and made a batch of beautiful jam. Look at it! The color is stunning, a rosy pink just like the inside of a perfect Ruby Red grapefruit. I was first introduced to grapefruit in jam last fall, when my friend A swapped me a jar of her grapefruit-blackberry-honey jam. It is so good. I won’t let my husband near it because I want it all for me me me! (Now to get my hands on the recipe…) When I decided this weekend to play with grapefruit in a jam, I specifically didn’t want to make a marmalade, though there are elements of one in this jam. I used the zest from all three grapefruits to give a touch of bitterness to the final product (not nearly as much as a traditional marmalade) and the rhubarb gives texture without the chewiness of the peel found in a marmalade. I can’t distinctly taste the rhubarb, but was tasting the jam hot, so my hope is that the rhubarb flavor develops over time. What I DO taste is sweet-tart grapefruit, warm cardamom and just enough sweetness to bring them together. YUM. I will certainly make this again.
Pink Grapefruit-Rhubarb-Cardamom Jam (adapted from Laundry Etc.)
- 1 lb. rhubarb, cut in 1″ pieces (fresh or frozen)
- 850 grams of sugar (about 1 1/4 c.), divided
- juice from 1 large lemon
- 1 tsp. cardamom, preferably ground fresh
- 2 1/4 lbs. of pink or red grapefruit (I used 1 pink & 2 Ruby Red)
- 2 tsp. Pomona’s Universal pectin*
- 3 tsp. calcium water (activates the pectin; sold with it)
Day 1: Put the rhubarb, 1 c. sugar, lemon juice and cardamom in a glass or ceramic bowl; mix well. Cover and refrigerate overnight to let the sugar soak up juices and start to soften the rhubarb.
Day 2: Prepare your jars for canning. Wash the grapefruit carefully and thoroughly and pat dry. Zest the grapefruit and add zest to the rhubarb mixture; juice them all and add the juice to the bowl. In a small bowl, thoroughly mix the remaining 1/4 c. sugar with the pectin; set aside. Transfer the fruit mixture to a non-reactive stockpot or Dutch oven and add the calcium water, stirring well. Bring to a rolling boil; add the pectin and 1/4 c. sugar and mix well to avoid lumps. Return to a rolling boil and cook vigorously, stirring only occasionally, for 15 mins. or until jam is set. (I prefer a looser set, so you may want to cook it slightly longer.) Carefully ladle into sterilized jars, affix lids and water-bath process for 10 mins. Remove from the water and leave undisturbed for 24 hours. This batch made 6 half-pints for me.
*I prefer to work with Pomona’s because I like lower-sugar jams. You can certainly choose another low- or no-sugar pectin product, just follow the instructions for how to add it to your jam.