Cranberry Grapefruit Jam

I love making jams at home. You get to control the amount of sugar and also avoid the addition of "hard to pronounce" ingredients in it. I never knew making jams can be so easy! Our jams are always homemade and I make them with various seasonal fruits available. Some of our favorites include the Pomegranate jam, Plum Jam and Orange Marmalade giving a variety to our morning breakfasts!

I had a huge bag of cranberries lying around in my freezer since December. After making some crumbles and muffins with fresh cranberries, I had frozen the remaining pack. When clearing out my freezer, I knew I had to finish those cranberries before they start dying! I had some fresh grapefruits in hand and quick Google Search gave some jam results with grapefruit and cranberry! And hence this healthy jam was born!! Who can deny a breakfast with a jam packed with Vitamin C, fiber and antioxidants. The cranberry gives a nice color to the jam and it reminded me of the mixed fruit kissan jam back in India.

Ingredients
Recipe Source: My Recipes
Grapefruit - 3 medium sized
Water - 1 cup
Fresh or frozen cranberries - 2 cups
Sugar - 2 cups ( can be replaced with honey or agave nectar to make it more healthier)

Directions
Carefully peel the grapefruit and take separate the flesh from the grapefruit reserving any juice. If you would like to make a marmalade instead of a jam, you could also add about 3 tablespoons of the grapefruit rind.

Combine the grapefruit sections and water in a large saucepan and bring to a boil.

Reduce heat to medium, and simmer 15 minutes, stirring occasionally.

Add cranberries, and cook 10 minutes.

Stir in sugar and cook for 30 more minutes or until slightly thickened, stirring occasionally. Remove from heat and allow to cool 10 min.

Do not worry, if the jam does not have jelly consistency. Cranberry has pectin and will set in the next 24 hours when poured into a glass bottle and allowed to set.

Pour into jars or airtight containers. Allow to sit at room temperature for a few hours. Store in refrigerator for up to 3 weeks or in a freezer for upto 6 months.

Enjoy with toast!