Pink Grapefruit and Vanilla Bean Jam




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Pink Grapefruit and Vanilla Bean Jam ~ I bet you’ve never tasted it, but that just means you’ll be all the more amazed when you do…this small batch vanilla scented grapefruit jam is unforgettable!

Pink Grapefruit and Vanilla Bean Jam in a Weck jar with scones

Citrus jam is something you must experience.  I’ve been experimenting with them for a while now, and I think they have such a bright, fresh, not-too-sweet flavor that puts them in a category all by themselves.   If you’ve tried my CLEMENTINE JAM  or my BLOOD ORANGE JAM you know what I mean.

Pink Grapefruit and Vanilla Bean Jam in Weck jars

This citrus jam is a little different because grapefruit has a characteristic bitter flavor which most people either love or they don’t.  You can adjust the amount of sugar you use to either accentuate or tone down this bitterness, but it will be there no matter what, so if you’re not a fan of bitter flavors, this probably isn’t the recipe for you.  Another way of putting it is ~ if you like marmalade, then you will probably like this.

Pink grapefruit jam is heavenly on a thick slice of whole grain toast, or with warm scones and biscuits…

Cutting grapefruit for Pink Grapefruit and Vanilla Bean Jam

Remove the peel from your grapefruits by slicing off the top and bottom, and then around the fruit with a sharp serrated knife to remove the outer peel and any white pith.   I slice them thickly and then am careful to remove any seeds.

Boiling Pink Grapefruit and Vanilla Bean Jam in a cast iron pot

I then puree the fruit in my food processor or blender.  It will be like pulpy juice at this point.  It goes into a pot and onto the stove for about 45 minutes, give or take.

TIP: You want to use a heavy bottomed pot for jam making so the fruit cooks evenly and doesn’t scorch.  I use cast iron or a good quality stainless steal.  A heavy nonstick pot will work, too.

jar of Pink Grapefruit Vanilla Bean Jam with scones

This is a small batch, refrigerator jam, it will keep up to 2 months in the refrigerator, or you can freeze it for up to a year.

jar of Pink Grapefruit Vanilla Bean Jam

I love to eat this jam on toast, biscuits, and scones, but I also love it swirled into Greek yogurt.

Grapefruit and Vanilla Bean Jam
Rate this recipe
19 ratings

Category: Jam

Yield: makes about 3 1/2 cups of jam

Grapefruit and Vanilla Bean Jam

Ingredients

  • 5-6 large pink grapefruits, about 5-6 pounds, you can also use Ruby Red grapefruit
  • 1 1/2 cups sugar (or more to taste)
  • 2 vanilla beans

Instructions

  1. Remove the rind from the grapefruits. Thickly slice the fruit and then cut or break apart into pieces. Discard any seeds.
  2. Puree the fruit in a food processor or blender, and then pour it into a heavy bottomed pot, along with the sugar.
  3. Cut the vanilla beans in half and then make a slit down the length of each piece. Pry the beans open with the tip of your knife and scrape out the seeds, adding them to the pot with the grapefruit. Throw the pods right in, too.
  4. Bring the pot up to a boil, then turn down and boil for about 40-50 minutes. You won't have to tend it much at first, but toward the end you'll need to keep an eye on it and stir often to prevent scorching. It will be greatly reduced, darker, and thicker at about the 40 minute mark. The longer you boil it the thicker the jam will be, but I found about 45 minutes was sufficient. Remove the vanilla bean pods and discard.
  5. Pour the hot jam into jam jars and let cool before covering and refrigerating. Use within 2 months, or freeze.

Notes

An unforgettable small batch, vanilla scented grapefruit jam!

Make it Your Own ~

  • Try using cardamom instead of the vanilla beans.
  • Turn this into a hot pepper jam by adding chopped habanero peppers toward the end of the cooking process.  see my PINK GRAPEFRUIT HABANERO JAM for inspiration.

 

Don’t forget to pin this unforgettable Grapefruit and Vanilla Bean Jam!

Pink Grapefruit and Vanilla Bean Jam ~ this small batch vanilla scented grapefruit jam is unforgettable! #jam #citrus #grapefruit #breakfast #marmalade #pinkgrapfruit #brunch #scones #toast #jelly #preserves #vanillabean #easy #recipe #nocan #smallbatch #refrigerator

 

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30 Comments

    Leave a Reply

  • Reply
    Darlene Carver
    December 8, 2018 at 10:18 am

    Sue..I’ve only made jams and marmalade a few times. I’ve always fillled, capped, then boiled the jars to preserve the content. Will you please explain why your recipe.. and others I’ve read don’t use this canning method? I’m considering using the idea of cardamom, so thanks for that idea.

    • Reply
      Sue
      December 8, 2018 at 10:50 am

      As long as the ph of your jam is 4.6 or lower, you can can it, Darlene. Since I’m not much of a canner, (I prefer small batch jams,) I didn’t test the ph on this one.

  • Reply
    Cheryl Kohan
    September 9, 2018 at 10:38 pm

    I’m so excited to get this recipe! I just moved to Arizona last year and I have a gorgeous grapefruit tree! As soon as they’re ripe, I’m going to make this recipe and give it as gifts to all my friends!

    • Reply
      Sue
      September 10, 2018 at 7:36 am

      I have a huge grapefruit tree in my yard too, Cheryl, but mine produces white grapefruit. This year I’m going to try this recipe with them.

  • Reply
    Gail
    May 8, 2018 at 11:26 am

    I made this as you directed. Poured it into the jars and refrigerated overnight. It is still more like a dip than a spread. Tastes very good , but not what I wanted. Any suggestions?

    • Reply
      Sue
      May 8, 2018 at 11:42 am

      Hey Gail ~ it sounds like your jam didn’t get cooked quite long enough. You can actually reheat it and cook it longer. It should get dark and thick toward the end of cooking, and you can always check by putting a drop on a cold plate that’s been in the freezer. The jam should thicken as it cools on the plate, if not, it needs more cooking.

  • Reply
    JaCara
    February 15, 2018 at 12:43 pm

    I tried to make the jam. The grapefruit made my finger pruney and i had to stop myself from eating it. It didn’t come out as expected. I miss read and did not realize I needed to boil it for 40 to 50. Instead I simmered it and it never really thickened until I figured out my mistake. I love grapefruit it’s tart and bitter but light. Cooking it down took away what I loved about grapefruit and the bitterness of the jam is so shocking. It really is not good. It could be extra bitter because how long I took to cook it (3hrs total)or it could be that way. But I’m not wasting 5 to 6 beautiful grapefruits again to find out.

    Also people who leave comments may you also leave comments about the product. It’s great to see feed back about what others went through. Half the comments were just blowing smoke and most never wrote wether they even made it.

    • Reply
      Sue
      February 15, 2018 at 12:53 pm

      Sorry to hear this didn’t work out for you JaCara ~ cooking the 3 hours may have had something to do with it, but I will say that this is definitely slightly bitter, in the way that a marmalade might be. It’s a pleasant, but different, flavor I think. Did you use the vanilla bean? I find that balances out the bitterness of the grapefruit, too.

  • Reply
    Maiti
    October 8, 2017 at 6:57 pm

    I would like to make this jam but was wondering…can this be water bathed?

    • Reply
      Sue
      October 8, 2017 at 7:27 pm

      Yes you can, Maiti, be sure to process it for 10 minutes.

  • Reply
    Traci | Vanilla And Bean
    June 14, 2017 at 7:55 am

    So often jam is only made with the juice of fruit… so I love how you’ve used the entire fruit in this scrumptious jam Sue! I absolutely love grapefruit so long as it has a bit of sugar with it – so this is just what I love (with those scones.. OMGgggg!). My hubs would LOVE this! And you had me at Vanilla Bean! Thank you for sharing Sue! :D

    • Reply
      Sue
      June 14, 2017 at 8:26 am

      haha, of course I had you at vanilla bean ;)

  • Reply
    Abbe@This is How I Cook
    June 13, 2017 at 9:04 pm

    What a beautiful pot of jam! I am not a grapefruit lover but my husband is. Perhaps this would work for a Father’s Day breakfast! Now that would be a surprise!

    • Reply
      Sue
      June 14, 2017 at 7:02 am

      Nice idea ~ You’ve just reminded me I need to get my dad something!!

  • Reply
    Jennifer @ Seasons and Suppers
    June 13, 2017 at 4:35 am

    I am a huge fan of homemade jam and must make this for my daughter, who is a huge fan of grapefruit jam :) Love the vanilla with it.

  • Reply
    Laura | Tutti Dolci
    June 12, 2017 at 4:58 pm

    So pretty, Sue! The color is just gorgeous and I agree that this jam with a warm cream scone would be absolute heaven!

  • Reply
    Vicki Bensinger
    June 12, 2017 at 4:07 pm

    This is so pretty and silky smooth looking. I bet the flavor just pops in your mouth. I love this!

  • Reply
    Karen @ Seasonal Cravings
    June 12, 2017 at 3:56 pm

    Oh my gosh that looks so good. I love anything made with grapefruit!

  • Reply
    Milena | Craft Beering
    June 12, 2017 at 1:13 pm

    You have made me so happy with this creative use of pink grapefruit! I am definitely a lover of the fruit and prefer its freshly squeezed juice to OJ. Cannot say that I’ve eaten many things featuring pink grapefruit though – just sorbet and fruit salad… So intrigued by the addition of vanilla and I can see how biscuits are the perfect vehicle for this jam.

  • Reply
    Cindy
    June 12, 2017 at 10:10 am

    Can you can this jam

  • Reply
    Suzanne Sobral
    June 12, 2017 at 9:19 am

    Could one use a slow cooker for the 40-45 minutes rducing/thickening stage?

    • Reply
      Sue
      June 12, 2017 at 9:34 am

      I’m not sure because I haven’t tried, but you would have to leave the top off, and still stir from time to time. I think it would take a lot longer, since even on high the slow cooker isn’t that hot.

  • Reply
    zouhair fiorino najjar
    June 12, 2017 at 9:19 am

    I am glad that i found you …your recipes are awesome and presented in very nice and friendly way..I love Citrus Jams since childhood…My Late Mother used to add to the Jams different types of nuts.and rose water …i will save your recipes.try them when possible and upload them to my social media accounts..wish you good smiling day

    • Reply
      Sue
      June 12, 2017 at 9:33 am

      Thanks Zouhair ~ your mother’s recipes sound so interesting, I don’t think I’ve ever had a jam made with nuts, I would love to hear how she makes hers!

  • Reply
    Tricia @ Saving Room for Dessert
    June 12, 2017 at 7:53 am

    Absolutely gorgeous! Look at those vanilla beans – and that color – I am amazed and can’t wait to make this jam! You knocked it out of the park again Sue :)

  • Reply
    Chris Scheuer
    June 12, 2017 at 7:50 am

    Beautiful jam! Such an amazing color and the vanilla beans, of course, make it look so “gourmet”!

  • Reply
    Angie@Angie's Recipes
    June 12, 2017 at 7:45 am

    Drooling…and I am not even a fan of sugar loaded jam! I am totally sold to this awesome homemade jam.

    • Reply
      Sue
      June 12, 2017 at 7:47 am

      This one is fairly low in sugar, as jams go, Angie, and I have several on the blog that use no sugar at all, but this one needs a bit because the grapefruit is slightly bitter ~ I hope you try it!