Grapefruit Jelly

Summary: In an attempt to ignore winter yet capitalize on the produce available during it, I made this: a gorgeous jelly that has both perfect tang and sweetness.

Yield: makes just over 1½ pints


  • 4 cups freshly squeezed ruby red grapefruit juice (totally OK if some grapefruit flesh sneaks in; pretty; flavorful; nice textural addition)
  • 1½ cups unrefined granulated sugar
  • 6 juniper berries
  • 2 tablespoons St. Germain
  • 2 envelopes (6 ounces) liquid pectin


Fill your waterbath canner with water, cover and place over high heat on stove. Place three half-pint jars (with lids and bands) nearby. When the water is at a boil, you can sterilize the jars by submerging them in the pot. You can also prep the lids this way by putting them in the boiling water for 2-3 minutes and then removing them. You needn't sterilize or prepare the bands.

In a canning or other heavy-bottomed pot set over medium-high heat, stir together the juice and sugar. When the sugar has melted, turn the heat up to high and add the juniper berries.

Stir frequently and the jelly comes to a boil. Using a Thermapen or candy thermometer, keep track of the temperature of the jelly. When it reaches 212°, stir in the St. Germain. Return to a boil and add the liquid pectin. Stir to combine and return to a boil. Using a wooden spoon, start checking the doneness of the jelly: if it sheets rather than rains off the back of the spoon, it's ready. This is somewhere between 216-221°.

Carefully remove the juniper berries and then ladle the hot jelly into your prepared jars. Run a chopstick or slim knife around the edges to release any air bubbles, apply the lids and bands, and process in your waterbath canner for 12 minutes. Remove and let cool, undisturbed, for a few hours.