It's a hybrid. You could call it a marmalade; there is a clear jelly, with citrus peel. But there are also chunks of pink grapefruit, retaining some of those jazzy little grapefruit globules that burst when you bite into them. This is my personal favorite of all new jams I've tried this season. It is adapted slightly from a Christine Ferber recipe for Pink Grapefruit Preserve With Honey.
Ms. Ferber suggests that it is excellent with a "not too sweet" creme brulee. That sounds wonderful to me, though I haven't tried it. It would be dynamite on some ice cream, but it is also very English Muffin friendly. I wish I'd made more. But maybe I will, as nice organically raised pink grapefruits are available year round, it will make a good winter project when the seasonal fruit is non-existent here.* There has been a certain amount of approval from giftees.
If you would like to make this, and I think you would, you will need:
4 large or five small pink grapefruit, well scrubbed
juice of one small lemon
3 3/4 cups sugar
1/3 cup mild honey
7 oz apple jelly
With one of those cute little zester tools, peel thin strips of zest off 2 of the grapefruits, until they are white and bald. (A zester is one of those tools I don't use much, but cannot do without. Imagine peeling these guys and making all those delicate little strips with a paring knife. Doesn't bear thinking about.) Save the zest. Now peel all the grapefruits, and over your jam pot of choice, slice them into thin strips, remove the seeds, and cut each slice into quarters. Add the sugar, zest, honey and lemon juice to the jam pot, and bring to a boil. Pour contents into a glass or ceramic bowl, cover with damp, crumpled parchment paper, and refrigerate until the next day.
Place a fine mesh strainer over the jam pot, and pour in the fruit mix. Allow all the juices to drain into the pot, and set the strainer over the bowl, with the fruit inside. Additional drippings can be added to the pot, as the fruit may exude a few more juices. Bring the liquid to a boil, and cook it down, until it reaches 220F on a properly calibrated thermometer.
Now, add theapple jelly (no reason you can't buy some if you prefer), breaking it up into small bits with your (clean) hand. Stir until it all dissolves, and then, boil away, bringing the temperature back up to 220F. Add the fruit and zest, and boil until it gels, using whatever test you favor- or to 65 on the refractometer (about which I babbled when making apple jam-see link above if interested). Divvy up into sterile canning jars- it will do seven 4oz jars, or 3 eight ouncers. Top with lids which have been boiled up sterile, and invert overnight to seal. This is not the usda way, which involves boiling water processing for 10-15 minutes. The fruit gets more cooked that way, and tastes less fresh, IMHO; however it is thought to be safer, so if you are at all worried, do that- it will still be good.
*Confession: My last summer jam also features an non-seasonal, non-local fruit. I fell for a big flat of mangoes at Costco, so there is a bit of a mango jamboree going on Chez Toast. I really couldn't help myself, the mangoes kind of jumped in my shopping cart, whilst I perused the baked goods nearby. I think that was what happened, it's all a bit hazy. That's often the way with infatuation. I will tell you all about it when I've finished, and cleaned up all the sticky counters and pits.