Cook's Tip: When using frozen berries, measure while still frozen, then thaw completely.
1.
Juice the grapefruits, and scrape pulp from the rinds. You should end up with 2 1/3 Cups juice. Remove all visible seeds.
2.
Chop (if desired) the fresh cranberries; if frozen, leave whole. I love listening to the whole berries "pop" while cooking.
3.
Combine all ingredients in a large stainless stockpot. Bring to a boil, reduce heat to medium and simmer stirring frequently to prevent sticking. When the foam rise to the surface, skim off; if left it will corrode your cap and shorten shelf life.
4.
When mixture begins to thicken, adjust heat if needed, stirring constantly until mixture is cooked and thick.
5.
This is a natural pectin recipe and you will need to adjust cooking time accordingly. If you wish to check for "thick jam", remove plate from the freezer, add a small teaspoon of jam onto plate to cool. Check for texture.
6.
When jam is cooked, place into hot jars; leaving 1/2-Inch head-space at top of jar. Using a butter knife to remove air pockets, and cap by hand with lid and tighten band until snug. Remove to a towel to cool and seal. You should hear a pop as the lids seal within 20 - 30 minutes of completion.
7.
24 hours later after jam is completely cooled, remove rings and clean in warm soapy water. Make sure to clean the outside of the jars also. Once dry, label and store in a cool dark place.
8.
Enjoy this bright flavored jam, it is delicious!
Yield: 15 Half Pints; 8 Pints; Nine 14 Oz. Jars (Pictured)
i like this.we have black berry vines through out the property i live on.so collecting enough wont be a issue with me,on that part..
