canned grapefruit in raspberry rooibos tea syrup…

17 Mar

grapefruit orange canning urbanpocketknife

Oh canning, how I love thee!  My pantry cupboard was getting a little low in preserves and things that I decided to take advantage of the big bags of citrus in the stores these days.  One large bag of grapefruits went in to making grapefruit curd and preserving the wedges in a simple syrup.

I’m trying to can things that are in season so that when they are out of season, we can still enjoy them!  I still have a few jars of precious roasted heirloom tomatoes left (I wish I had canned more back in September!).

Since we are also trying to cut down on sugar, I made the syrup using only half the sugar recommended (to preserve the colour and texture) and added stevia to boost the sugar taste.  Turns out, I’m a genius.

Here’s the recipe!

What you need!
5lb grapefruits (or any citrus fruit)
1/4 cup sugar
1 tsp stevia
3 1/2 cups of water
2 tbsp of tea (I used raspberry rooibos from David’s Tea)
6 500mL canning jars
canning supplies

1.  This is the most time consuming part!  Take the peel off every grapefruit and using a sharp knife, scrap away all the white pith.  Separate the grapefruit wedges and trim the inside edges and pull out any seeds.

2.  Prepare your syrup by gently boiling the water with the tea (you can use a strainer), sugar and stevia.

3.  Sterilize your jars and heat your lids

4.  Pack the grapefruit wedges into the sterilized jars and top it off with the sugar syrup leaving at least 1/4″ headspace

5.  Wipe the rims with a clean cloth and place the heated lids on and use the screw tops to secure

6.  Process in water bath for at least 10 minutes.  Take jars out and let them cool on the counter undisturbed for at least 12 hours.  Should keep for about a year!  Use it to accompany desserts or bake on top of a tart pie!

Feel free to adjust the recipe to accommodate more or less jars, mix and match and play with flavours to enhance your light syrup!

grapefruit orange canning urbanpocketknife

the raspberry tea flavour boosted the floral notes in the grapefruit, quite nice!

grapefruit orange canning urbanpocketknife

Try it with other types of citrus, mix and match and come up with new flavour combos


2 Responses to “canned grapefruit in raspberry rooibos tea syrup…”

  1. bandofzatchit January 10, 2012 at 4:03 pm #

    Question: Am I removing the membrane around the grapefruit sections as well or leaving that intact? I haven’t canned citrus and want to be sure I am doing it right. Thanks for the great recipe! 🙂

    • munchykitty January 12, 2012 at 8:57 am #

      Yes I removed the membrane on the sides but left the bottom so it stays intact. On some oranges the membrane is thin enough to leave on so if I’m lazy, I just leave it. Good luck!

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