Grapefruit and Rosemary Jam
This elegant, sophisticated jam is a stunning addition to a charcuterie board, or even stirred into morning yogurt. It is tart, floral, sweet, and juicy. Best yet, it’s extremely easy to make!
Ingredients
- 4 lbs. whole red grapefruit about 6 or 7
- 3 cups white granulated sugar
- 2 sprigs of fresh rosemary, de-stemmed and chopped
Directions
Cut off the top and bottom of a grapefruit and sit flat on a cutting board. Using a sharp knife and starting from the top, cut off the peel along the sides, working your way around until it is all removed. Turn grapefruit over and remove any remaining peel. You should not have any peel or pith left on the fruit.
Supreme all the grapefruit slices and give it a gentle squeeze to remove a bit of the juice. Repeat with all the grapefruits.
Cook the jam: Add the grapefruit, rosemary, and juice to a large, non-reactive, heavy bottomed pot. Add the sugar and stir well to combine. Bring the mixture to a boil, over high heat, stirring regularly until the sugar dissolves. Once the mixture reaches a steady rolling boil, allow to continue boiling, testing regularly, until it's set. It will take about 10-15 minutes.
Ladle jam into small jars. Cover and refrigerate to use in the short term. Jam will keep several months in the fridge. (*As it is not properly "canned", do not store at room temperature).
About the Chef
Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.