Preserved Grapefruit with Mint Sugar Syrup

by Handjobs For The Home on January 23, 2012

Winter to me, means grapefruits. Some people turn their noses up at these pink beauties because they find them far too tart, but I absolutely adore them. When ripe and in season, they can actually be quite sweet, in a tart kind of way.

I remember growing up as a kid getting large boxes of citrus fruit from my grandma in Florida. My mom and brother would jump for the oranges but my dad and I were the only ones that enjoyed the grapefruits (clearly the smarter of the four). They were so good, but we had to be sure to eat them all before they went bad. We’d eat them two, three at a time, sliced in half and sprinkle each side with sugar along side a hot cup of tea. Absolute heaven if you ask me.

As I grew older, my love for grapefruit never dwindled. I discovered the magical pairing of grapefruits and mint. The two compliment each other so well it’s amazing. One of my old breakfast haunts when I lived in Brooklyn, used to serve warm grapefruit with caramelized sugar and mint on top. It was crazy good.

And now in my preserving days I decided it was time to give grapefruit a shot in the old water bath.

I love a good marmalade but frankly, they are a lot of work and preparation. Most marmalades take about three days to complete. I was looking for something a little easier that I could actually complete in one day. Little did I know that sectioning a grapefruit is also quite labor intensive but no where near three days worth of work.

I’m talking preserved grapefruit in a mint sugar syrup. Im telling you, its awesome. I imagine these lovelies atop some vanilla bean panna cotta, or served on top of some warm ginger bread fresh out of the oven. Perfect for a spring time dinner party. Or even spooned over some thick and creamy yogurt.

You’re bound to have some left over syrup like I did, which is sure to make an awesome winter cocktail. Or serve it soda style with some plain seltzer.

What ways are you diggin’ on some grapefruit this winter?

Preserved Grapefruit with Mint Sugar Syrup

Yield: 2 Pint Jars

Preserved Grapefruit with Mint Sugar Syrup

Ingredients

  • 5 lbs Grapefruit
  • 1 C. Sugar
  • 1/4 C. Packed Fresh Mint Sprigs (Plus 1 small sprig for each jar)

Instructions

  1. Peel and segment the grape fruit. The easiest way to do this is to cut the top and bottom off, and then follow the lines of the fruits with your knife around the sides to remove the peel. Then carefully slice within each membrane of the fruit to remove fruit segments. Note: This takes a lot of time and patience! Unless you're some master fruit segmented or something.
  2. As you work, collect as much juice from the grapefruit into a measuring cup as you can. Ideally, we're looking for 2 cups of juice. I only got 1 1/2 cups and topped the rest off with water.
  3. Once all your fruit is segmented, place the grapefruit juice into a medium sauce pan along with the sugar and mint. Bring to a boil, stirring occasionally, until all the sugar is dissolved. Then, strain out the mint leaves.
  4. Quickly, and carefully, pack sterilized jars with grapefruit segments. Pour the boiling syrup into each jar leaving a 1/4 inch headspace.
  5. Process in a hot water bath canner for 5 minutes.
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{ 13 comments… read them below or add one }

Jen Barthell January 24, 2012 at 5:10 pm

I tried canning grapefruit last year, (Ball book, I think) and it was a total disaster! The segments completely fell apart in the final water bath process, and I wound up with jars of syrup clouded with zillions of teensy bits of grapefruit. It still makes for an amazing dessert sauce, but it wasn’t something I was itching to try again. Now that I’ve seen it CAN be done, I’ll give it another shot!

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Handjobs For The Home January 25, 2012 at 2:00 am

I have been down that road–I did preserved apricots that were actually kind of scary looking. With a little bit of time and patience, it is possible. I swear!

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Ken January 24, 2012 at 5:16 pm

Hi. Just discovered your great blog through Food In Jars and have spent far too much time perusing it. I,too,am a “manner” and am always looking for further inspiration. These preserved grapefruits are genius! I’ll be following you…

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Handjobs For The Home January 25, 2012 at 1:59 am

Thanks so much Ken! I’m so relieved to know that there are some other manners out there.

PS. Your farm is absolutely adorable!

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Terri January 24, 2012 at 5:29 pm

I am soooo gonna do this!!! Heading to my friend’s orchard this weekend!!! I’m thinking refreshing summer drinks!!

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Sean January 24, 2012 at 5:33 pm

You’ll be posting to Punk Domestics, right? RIGHT??

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Handjobs For The Home January 25, 2012 at 1:56 am

Duh…

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Cea January 24, 2012 at 6:46 pm

It looks lovely, but I beg to differ on the three days to make marmalade. There are plenty out there that are half a day in the making. Boil the fruit, or the peel, or the fruit and the peel in water, chop peel, chop fruit, boil everything with sugar, bottle.

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Mary January 24, 2012 at 9:36 pm

This looks divine, and I have been obsessed with all things grapefruit this winter: grapefruit-avocado salad, Body Shop grapefruit body butter, Absolut Ruby Red vodka, grapefruit juice and fresh peeled grapefruit sections. This is right up my alley!

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Handjobs For The Home January 25, 2012 at 1:55 am

Mmmm I love Ruby Red vodka!

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Sarah January 24, 2012 at 9:37 pm

What a great idea! I might just have to try.

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Sandy January 28, 2012 at 4:57 am

I made the Preserved Grapefruit (with mint) today. After spending what seemed like hours of peeling, the slices fell apart and now canned, it resembles a thick sauce or runny jelly. On top of a desert or ice cream, we’ll eat it anyway! Not sure what I did wrong! I also made Green Grape Marmalade today and it turned out fabulous!! :)

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Handjobs For The Home January 28, 2012 at 11:12 pm

Mmm green grape marmalade…that sounds awesome!

I’m sorry your preserved grapefruit didn’t come out as planned. It has been my experience that you have to handle them extremely carefully otherwise they become a hot mess.

Practice makes perfect!

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