When the world hands you grapefruit….

I’m not going to lie to you, gentle reader.  I spent most of this weekend mourning my new sodium-less existence.  Especially after a trip to the grocery store.

Did you know that there are 250 milligrams of sodium in 2% milk?  There’s 160 milligrams (or more) of sodium in yogurt.  And mozzarella cheese?  Brace yourself: there’s over 500 milligrams of sodium in one cup of the shredded cheese.

We live in a sodium full world.  It’s amazing that we all don’t suffer from kidney stones.

Alas, I am no longer a resident of Sodium Planet.  I am now a member of Consume-Less-Than-1500mg-of-Sodium-Daily-ville.

The good news?  There is no sodium in homemade oatmeal.  Better news?  There is no sodium in jelly beans.  The best news of all?  There is no sodium in my new favorite thing: homemade Ruby Red Grapefruit jelly.


This grapefruit jelly is slightly sweet, slightly tangy, and has a lovely grapefruit taste.  However, it’s not tart or sour at all.  Plus, it has the loveliest pink-orange color.

Best of all, you can make it too.

Start with 9 to 10 cups of Ruby Red grapefruit juice.  (This is about 7 or 9 pounds of ripe grapefruits squeezed dry.)


Be sure to pick the ripest fruits.  Ripe grapefruits will have a lovely, sweet grapefruity smell to them.  I like the red grapefruit variety because it’s prettier and it’s slightly sweeter.

Heat this juice in a pot with 5 tablespoons of no-sugar needed pectin to a rolling boil.  Here’s what I use:


When the juice is boiling madly, add 1 cup of sugar.  Stir until dissolved, then taste for sweetness.  If it’s not sweet enough add more sugar.  I ended up adding 1 and 1/2 cups of sugar total.

Stir the mixture until it comes to another full boil.  Let it boil for a minute.  Then pour into prepared jars and process pints and half-pints for ten minutes.

After they’ve been processed, the jelly will look thin and runny.  Don’t panic.  It will set up overnight to a more jelly-like consistency.  Honestly and promisedly.


There you have it: sodium-free, delicious, beautiful grapefruit jelly.  Sodium-free!  I must shout it from the rooftops of someplace very high.

This entry was posted in Canning, kidney stones.. Bookmark the permalink.

3 Responses to When the world hands you grapefruit….

  1. Sarah Enz says:

    Looks beautiful!!!!

  2. Daniela says:

    For how long can I store the grapefruit jam? Fridge or in my pantry?


    • If you process this in a water-bath canner, according to guidelines, you should be able to store it in your pantry for 6-12 months. If you do not process it you can store it in your fridge for a few weeks.

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