Experiment 10: Grapefruit Jam with Lavender and Honey

Mike and I both love grapefruit! For me, it’s a recent passion. When I was little, it always felt too bitter to me. However, a few weeks ago, I tasted a really sweet ruby red grapefruit,with just the right amount of bitterness to it. I’ve been hooked ever since.

I thought it would be interesting to experiment with the flavors of grapefruit, because it is such a strong and distinct flavor. After trying several combinations, I have arrived at one that I really like. Lavender works well with grapefruit. It is a fairly unusual flavor, because until recently it was never considered an ingredient for cooking. It goes very well with the taste of the grapefruit.

I cut four grapefruit, so that I only had the flesh of the fruit. The membrane, the pith and the pits, I set aside, for their pectin. I cooked down the grapefruit in two cups of water for about half an hour. I added two tablespoons of lavender to this.

I experimented with honey as a sweetener instead of sugar. I added a cup of honey to the jam about half an hour into the cooking process. It worked fairly well in this recipe, however, the jam didn’t achieve the thick, gel like consistency that I usually get with sugar. I don’t mind a watery jam, however, if you feel strongly about the texture of your jam, you can replace the honey with sugar.

After cooking the fruit down on medium heat for an hour and a half, I added two tablespoons of vanilla essence and another teaspoon of lavender. I continued cooking for another half hour before bottling.

This was a fairly small experiment. It yielded five four ounce jars.

All of the flavors come together beautifully. There is still some bitterness, but if you like the taste of grapefruit, you will enjoy this jam. It is fragrant and unusual and delicious.


4 large ruby grapefruit

3 tablespoons of lavender

1 cup of honey

2 tablespoons of pure vanilla essence

Grapefruit Jam, with Lavender and Honey on Punk Domestics
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6 thoughts on “Experiment 10: Grapefruit Jam with Lavender and Honey

  1. Magnificent site. A lot of helpful info here. I’m sending it to several friends ans additionally sharing in delicious. And of course, thanks to your sweat!

  2. Louginia Jones says:

    Sounds delicious, but I’m unfamiliar with cooking with lavender. Is the lavender you use the dried herb, the extract, the oil . . . ?

    • Katy says:

      Hi Louginia! I recently took this blog over from Elizabeth, so I can’t say for sure what she used, but by looking at the photo, I think she used dried lavender. I think 3 tablespoons of the extract would prove to be too much; truth be told, even 3 tablespoons of dried lavender seems like a lot to me (things can get soapy really quickly), but I think this amount is supposed to complement the grapefruit. I hope this helps! Happy jamming!

      • Louginia says:

        Thanks Katy, it also looks to me that there are flecks of petal in the jam pictured. I believe her amounts were in teaspoons, 3 tablespoons would be a lot! I will post my results when I make the jam, after I locate the lavender!

      • Katy says:

        Good luck finding everything and I look forward to hearing about your results!🙂

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