Smoked Vanilla Salt Grapefruit Jelly



Ruby Red Grapefruit

Ruby Red Grapefruit

Preserving Pan with Grapefruit Jam

Preserving Pan with Grapefruit Jelly

I always think of Grapefruit as a winter fruit and here in Texas, we have access to some of the finest Ruby Red Grapefruit on the planet.  Back in late December we had a holiday gift making class where we made this wonderful Jelly using these beautiful fruits.  I didn’t get to keep any but we had about 20 grapefruits leftover so I thought I’d make a batch for the Kitchen.

I found this recipe in Food & Wine magazine and originally it was made with just grapefruit and a touch of smoked sea salt.  I changed it up a bit and added some orange juice as well as some Tahitian Vanilla flaked salt and Red Elder wood smoked salt.  The result is wonderful–not too sweet, slightly salty and smoky –and look at the beautiful color!

Grapefruit Jam

Grapefruit Jelly


I’m thinking I’ll use it as a glaze on a roasted chicken, drizzle it on grilled salmon, or add a spoon to jazz up a vinaigrette.  One of the reasons I was attracted to this recipe in the first place (besides the fact that I always love the salty-sweet thing) is the writer suggested that it would be great used in a Bourbon or Champagne cocktail.  Um, yes, it would.  This is happening….!  Happy January

Champagne Cocktails!

Champagne Cocktails!


Smoked Vanilla Salt Grapefruit Jelly

makes about 7 1/2 cups

Great stirred into a Bourbon or Champagne cocktail, with roasted chicken, pork or fish. Not to mention toast!


3 cups sugar

2 teaspoons mild smoked salt flakes and or vanilla salt

2 teaspoons pectin

1/2 cup finely grated grapefruit zest from 6 medium grapefruits and or oranges

6 cups strained fresh grapefruit juice from about 12 grapefruits (I added a bit of fresh orange juice also)

2 tablespoons lemon juice



In a medium bowl, whisk the sugar with the salt and pectin. In a large saucepan, whisk the grapefruit zest with the grapefruit and lemon juices and and bring to a boil. Gradually whisk in the sugar mixture and bring back to a boil over high heat, whisking, until the sugar dissolves, about 3 minutes. Remove from heat and skim off any foam. Test the jelly: spoon 1 tablespoon onto a chilled plate and refrigerate until it cools to room temperature, about 3 minutes. The jelly is ready when it is thickened slightly and a spoon dragged through it leaves a clear trail. Continue simmering and testing every 5 minutes until jelly reaches desired consistency.


To Can: Spoon hot jelly into hot, sterilized jar to within 1/4″ of the rims. Seal the jar, then submerge them in a pot of boiling water and boil for 5-10 minutes. Remove and let jars cool. Check the lids to make sure they have sealed. Refrigerate any jelly that did not seal properly. Store for up to 6 months if canned. Refrigerate for up to 3 weeks if not canned.