Winter Berry Jam With Texas Ruby Red Grapefruit Recipe
Enjoy this vibrant deep purple, sweet tart jam with toast, bagels, muffins; even as a topping for vanilla ice cream.
Keep in mind this recipe is for canning hot pack method. I don't process in a water bath as traditionally done. While the fruit is cooking, I add clean jars to a large stock pot full of cold water. Bring to a boil and process for 30 minutes to sterilize. I do the same for the lids and bands in a separate pot. Make sure to sterilize any tools being used during the canning process. Always use clean towels to help handle hot jars.
When the jam is ready, using cooled sterile tongs remove one hot jar from boiling water. I am not a fan of adding boiling material to cold jars. Drastic temperature changes can have unpleasant results. This is why I heat the jars starting with cold water not hot. I have a large number of stock pots varying in size to accommodate my needs.
- 6 Cups (3 Pints) Frozen Blackberries, Thawed with Juices
- 32 Oz. Pkg. Frozen Mixed Berries, Thawed with Juices
- 24 Oz. Fresh or Frozen Cranberries
- 4 Cups Granulated Sugar
- 4 Medium Texas Ruby Red Grapefruit
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|Amount Per Serving||%DV|
|Serving Size 54g|
|Recipe makes 60 servings|
|Calories from Fat 1||1%|
|Total Fat 0.15g||0%|
|Saturated Fat 0.01g||0%|
|Trans Fat 0.0g|
|Total Carbs 18.45g||5%|
|Dietary Fiber 2.0g||7%|