Recipe file created February 24, 2000.
Great for breakfast in a hurry. Take it camping, or take a jar to work.


Use a sharp knife to remove the peel and pith from the grapefruit. Slice down either side of each segment to remove the flesh from the membranes. Measure 16 cups of fruit and juice.

Place 7 - pint (2 cup) canning jars into canner. Cover with water. Bring to a boil. Let boil at least 10 minutes to sterilize jars.

Prepare lids. The ones I use need to boil for 5 minutes before use. Check your package for directions.

Combine cranberry concentrate, honey, and juice from grapefruit in a large pot. Bring to a boil to dissolve honey.

Pack the cold grapefruit segments into hot canning jars, leaving 1/2 inch headspace. Pour some boiling honey mixture over fruit to cover. Wipe rims to remove any spillage. MAKE SURE THERE IS NO STICKINESS ON RIM. If there is, you will not get a good seal. Put lid and screw band on (fingertip tight), and place in boiling water canner.

Be sure all jars are covered with water. Return to a boil and process for 10 minutes. At altitudes over 1000 feet, process for 20 minutes. Remove jars and let sit overnight.

Check seals. Sealed lids will be curved down. If lid clicks when pressed, it is not sealed. Use these soon. Store the rest in a cool dark place.


Handle the prepared grapefruit as little as possible. Without the membranes, the segments are very fragile and break up easily. Mix any leftover juice with soda water for a nice punch.

DO NOT overtighten screwbands. You will spoil the seal. The sealing gum on the lid needs to be touching the lid and the jar. If overtightened, the gum will move aside and you will have lid touching jar. I've seen preserves spoiled this way.

-- Rox

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