Winter Berry Jam With Texas Ruby Red Grapefruit Recipe

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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.

Prep time:
Cook time:
Servings: 60


Cost per serving $0.55 view details
  • 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


Cook's Tip: When using frozen berries, measure while still frozen, then thaw completely.
Juice the grapefruits, and scrape pulp from the rinds. You should end up with 2 1/3 Cups juice. Remove all visible seeds.
Chop (if desired) the fresh cranberries; if frozen, leave whole. I love listening to the whole berries "pop" while cooking.
Combine all ingredients in a large stainless stockpot. Bring to a boil, reduce heat to medium and simmer stirring frequently to prevent sticking. When the foam rise to the surface, skim off; if left it will corrode your cap and shorten shelf life.
When mixture begins to thicken, adjust heat if needed, stirring constantly until mixture is cooked and thick.
This is a natural pectin recipe and you will need to adjust cooking time accordingly. If you wish to check for "thick jam", remove plate from the freezer, add a small teaspoon of jam onto plate to cool. Check for texture.
When jam is cooked, place into hot jars; leaving 1/2-Inch head-space at top of jar. Using a butter knife to remove air pockets, and cap by hand with lid and tighten band until snug. Remove to a towel to cool and seal. You should hear a pop as the lids seal within 20 - 30 minutes of completion.
24 hours later after jam is completely cooled, remove rings and clean in warm soapy water. Make sure to clean the outside of the jars also. Once dry, label and store in a cool dark place.
Enjoy this bright flavored jam, it is delicious!
Yield: 15 Half Pints; 8 Pints; Nine 14 Oz. Jars (Pictured)


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Nutrition Facts

Amount Per Serving %DV
Serving Size 54g
Recipe makes 60 servings
Calories 73  
Calories from Fat 1 1%
Total Fat 0.15g 0%
Saturated Fat 0.01g 0%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 1mg 0%
Potassium 54mg 2%
Total Carbs 18.45g 5%
Dietary Fiber 2.0g 7%
Sugars 16.09g 11%
Protein 0.42g 1%
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  • jimLE
    i like this.we have black berry vines through out the property i live collecting enough wont be a issue with me,on that part..

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