Description
Learn how to can grapefruit safely and deliciously with this complete guide to preserving citrus sunshine. Lock in bright, tangy flavor and vitamin C all year round.
Ingredients
- Fresh grapefruit (4–5 large grapefruits per quart)
- Water (for syrup or as a canning liquid)
- Sugar (adjust to taste or use alternatives for sugar-free canning)
Instructions
- Wash and peel grapefruits, removing white pith and seeds. Separate segments carefully.
- (Optional) Soak segments in a pectic enzyme solution (1 tsp per gallon of water) for 3 hours to overnight, then rinse.
- Sterilize jars, lids, and rings. Prepare water bath canner and keep jars warm.
- Make syrup by heating water and sugar until dissolved, or prepare alternative canning liquid.
- Pack grapefruit segments tightly into jars, leaving 1/2 inch headspace. Pour hot liquid over fruit, maintaining headspace.
- Remove air bubbles, wipe rims, and secure lids. Process in a boiling water canner for 10 minutes (adjust for altitude).
- Remove jars and cool undisturbed for 12–24 hours. Check seals before storing in a cool, dark place.
Notes
For sugar-free canning, use grapefruit juice or water. Properly sealed jars last 12–18 months. Always adjust processing time for altitude.
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Category: Preserving & Canning
- Method: Water Bath Canning
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 60
- Sugar: 12g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg