Tuesday, April 5, 2011

Abundantly Grapefruit

 I know, I know. Grapefruit is a winter fruit.  It ripens from November to January, but right now even after the major freezes a couple of months ago, our grapefruit tree remains loaded with sweet/tart grapefruit! And I know several of you have citrus fruit sitting in large boxes waiting to be used. Well, here are a few ideas, to  use up that beautiful juiciness, before it goes bad. 

 Broiled Grapefruit

1. Cut grapefruit in half.
2. Place on a foil lined baking sheet.
3. Sprinkle with 1-2 Tbs. of Sugar
4. Place under broiler for 3 minutes, to caramelize the sugar.
5. Eat & Enjoy!!

Caramelizing the sugar adds an extra touch of sweetness, and the warm grapefruit is a nice surprise! Great served alongside toast and coffee!

Grapefruit Jelly
 I know you are thinking... are you crazy? But I promise I have made it two years now and given it away at Christmas time. This year everyone was asking for extra, and wondering when I was going to make more.  It's so simple, and you can't find it anywhere! 

  •  3 c. grapefruit juice, strained
  •      1 pkg. (2 oz.) powdered fruit pectin
  • 4 1/2 c. sugar
  • 3 drops of red food coloring, optional.

In a large kettle or saucepan, combine juice and pectin; stir over high heat until mixture comes to a hard boil. Stir in sugar. Bring mixture to a full rolling boil. Boil hard for 1 minute, stirring constantly. With a frozen spoon check for sheeting*. Remove from heat; skim any foam from surface. Pour immediately into sterilized jars, and seal. 

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