Grapefruit Zinfandel Marmalade and Rhubarb Jam

SO.. Lets say you’ve got some old ugly fruit that isn’t Quite suitable for tableside service, and you Loathe waste.
Well, my friends, Have I got a solution for you!!

Preserves, Jam, Marmalade! As long as you store it in the fridge and use it in a reasonable amount of time (which- You will. Trust me, this beats those store bought jams every day of the week) there is no canning necessary

What else can one do with these refrigerator preserves? Why not have a Gin and Jam a La Madame Geneva– Put it on some toast! Eat it with a spoon for a quick pick me up before a run, use it as a base for a fruity vinaigrette!

Or just sit in corner jar and spoon in hand, smile on face, looking out the window at the flowers and the butterflies listening to Mumford and Sons.  Just Saying….

You might have a question about using pectin or Gelatin- I didn’t use any and my jams held together quite nicely.  Of course, feel free, but I didn’t have any on hand. Mine were a bit Looser than commercial versions but when stirred into my Gin, who cares!

On the fly throw in lemon juice or Apples which have quite a bit of natural pectin in them and your jam will come together with enough reduction. I used lemon juice for both recipes.

Grapefruit Zinfandel Honey Marmalade

1/4 Cup Julienned Grapefuit Zest

2 cups Grapefruit Juice

.5 Cup White Zinfandel

1/4 Cup Honey

1.5 Cup Sugar

Juice from 1 Lemon

Combine all Ingredients in a heavy bottom Saucepan, Bring to a Boil and keep on a light boil. Let ingredients Reduce to desired consistency. Taste for Sweetness. To check if it is done, Dip a spoon in the Marmalade and submerge in a glass of Ice water, or put on a plate and put in freezer for a minute or two.

When finished, put in jar and cool down in an icebath to use immediately.

Rhubarb Jam-

There is nothing like the sweet springy Tartness of Rhubarb. In  jam, it is divine, throw in some Sorrel or other herbs for a little twist!

4 Stalks of cleaned rubarb, chopped (it will fall apart anyhow)

2 Cups of  sugar

Juice of 1 Lemon

Combine all ingredients in heavy bottom saucepot. The rhubarb will start to cook down, you don’t have to babysit this, but make sure to keep an eye on it so the sugar doesn’t burn. Cook until Rhubarb Breaks down and Jam passes your Spoon test.


This entry was posted in Uncategorized. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s