Pink Grapefruit Habanero Jam

Saw something similar online and tweaked it to my own taste. Always happy to try a new flavor!

• 5 or 6 pink grapefruit

• 2 habanero peppers 
• 
4 cups sugar

• 1/3 cup cider vinegar
• 1/3 cup lemon juice

• 3 Tbsp pectin 

• 5 or 6 small 1/2 pint jars

Slice off the rind from the grapefruits and carefully remove the sections of fruit using a sharp knife. catching all of the juices over a bowl.  Be sure to remove all of the flesh. Squeeze the pulp to get all of the juice.  Discard any seeds.  You should have about 4 cups of fruit and juice.

Weigh out an equal amount of sugar. Finely mince the habanero peppers, taking the seeds out first. Add it to the fruit.

Put all of the ingredients in a heavy bottomed non-reactive pot and stir to combine. Heat to a boil.

Continue on a low boil, uncovered, for about an hour.  You don’t have to watch over it, just give it a stir now and then, scraping down the sides of the pot.  There will be more liquid to this jam than in most fruit jams, so it will take longer to cook down.

When the jam has reduced and thickened, the color will darken a bit and it will look translucent.  If your jam has been boiling the whole time, it should be done in an hour.  You can test it by spooning a small amount on a very cold plate.  If the jam thickens and gels, it’s done.

Ladle the hot jam into clean jars.  Quickly put the tops on and turn the jars upside down.  Let them cool this way.  This is a small batch refrigerator jam so it doesn’t require further processing.

Refrigerate the cooled jam.  The jam will thicken overnight.  The unopened jam should keep for at least a couple of months in the refrigerator.