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BELLAIRE • MEMORIAL • RIVER OAKS • TANGLEWOOD • WEST UNIVERSITY

Holly Stephenson’s Grapefruit Jelly

 

Ingredients: 

4 cups sugar
2 cups fresh squeezed grapefruit juice
2 Tablespoons lemon juice
1 package of fruit pectin

Recipe directions: 

Combine sugar, grapefruit juice and lemon juice in large pot. Bring to a rolling boil, stirring constantly. Stir in pectin. Return to a full boil and boil 1 minute. Remove from heat. Quickly skim off foam with a metal spoon. Ladle hot jelly into sterilized canning jars. Leave ¼ in headspace. Wipe rims and add lid and ring. Process in boiling water for 5 minutes. Great on toast, biscuits, cream cheese and crackers.

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