Condiments & Savory Sauces – The Fancy Pants Kitchen

Easy Caesar Salad Dressing

Francine — Sat, 27 Apr 2024 18:23:21 +0000

When you can make something as delicious and simple as Easy Caesar Salad Dressing, there’s no reason to buy it at the grocery store.

Everyone loves Caesar Salad but the idea of using a raw egg to make a traditional dressing is daunting. Now, you don’t have to worry…the Fancy Pants Kitchen has got you! This recipe comes together easily, doesn’t need raw egg yolks to thicken it and you can leave out the anchovies if it’s not your jam (personally I love them but it’s okay to substitute fish sauce if anchovies make you squeamish).

Creamy and thick, this Easy Caesar Salad Dressing gets it’s oomph from combining mayo and Greek yogurt, along with garlic, lemon juice, Dion mustard, Worcestershire sauce and anchovy paste (or fish sauce). Combine it all in a medium-sized bowl.

Add the Parmesan cheese and stir. Slowly whisk in the olive oil. Taste it and if necessary, add more lemon juice, salt or anchovy paste. You can also thin it if it’s too thick with a little milk.

All that’s left to do it drizzle it over romaine lettuce!

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Lastly, if you make Easy Caesar Salad Dressing, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Easy Caesar Salad Dressing

Makes: 24 servings

Prep Time: 10 minutes

Total Time: 10 minutes

Ingredients

1/2 cup good quality mayonnaise
1/2 cup Greek yogurt
2 medium cloves garlic, finely minced
2 tbsp fresh lemon juice
2 tsp Dijon mustard
1/2 tsp Worcestershire sauce
1/4 tsp kosher salt
1/4 tsp ground black pepper
1/2 tsp anchovy paste (or fish sauce), optional
1/2 cup freshly grated Parmesan Cheese
2 tbsp good quality extra-virgin olive oil
milk to thin if needed

Instructions

Combine all the ingredients except the Parmesan and olive oil in a medium-size bowl and whisk until nice and smooth.

Add the Parmesan and stir to combine.

Slowly add the olive oil while whisking vigorously. Take a taste and add more lemon juice, salt or anchovy paste/fish sauce.

If the dressing is a little too thick, add milk as desired to thin.

Recipe from The Cafe Sucre Farine

Fig Jam

Francine — Wed, 11 Oct 2023 15:02:46 +0000

Fig Jam or preserves have become one of my favorite additions to a charcuterie board. I love it spread on pizza and topped with arugula and prosciutto. I love it with grilled cheese. If you are like me, then you must try this easy recipe when fresh figs are available!

With a few simple ingredients, you can have jars of this homemade fig jam in your fridge. There is no canning involved which is an added bonus!

Combine the fig pieces with all of the remaining ingredients and bring to a boil, stirring until the sugar is dissolved.

Simmer the fig jam over medium-low heat for 35-45 minutes, mashing the pieces until the fruit is soft and jammy.

Discard the citrus peels and spoon the jam into 10-ounce containers. Close the lids and let cool to room temperature.

Store the fig jam in the refrigerator for up to 3 months. The jam makes a lovely gift, too!

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Lastly, if you make Fig Jam, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Fig Jam

Makes: 3 & 1/2 cups

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Ingredients

2 pounds ripe figs, stemmed and diced
1 & 1/2 cups sugar
1/4 cup plus 2 tbsp fresh lemon juice
1/2 cup water
4 one-inch-thick strips of orange or lemon peel (or a combination), making sure to avoid the white pith

Instructions

In a large, nonreactive saucepan, toss the fig pieces with the sugar, lemon juice, water, and citrus peels. Bring to a boil, stirring until the sugar is completely dissolved.

Simmer the fig jam over medium-low heat, stirring occasionally and mashing the fig pieces, until the fruit is soft and jammy, 35 to 45 minutes.

Discard the citrus peels and spoon the jam into three 10-oz jars, leaving ¼ inch of space at the top. Close the jars and let cool to room temperature. Store the jam in the refrigerator for up to 3 months.

Recipe by Once Upon a Chef

Homemade Taco Seasoning

Francine — Sat, 29 Apr 2023 20:45:19 +0000

It doesn’t take much to make Homemade Taco Seasoning but it makes all the difference in the world in flavoring your favorite tacos.

As simple as this is, you’ll want to double or triple this recipe so that you always have some on hand.

This seasoning uses ingredients you most likely have in your spice rack so no need to get fancy on this. Combine, mix and use…that’s it!

Share Your Thoughts...

Lastly, if you make Homemade Taco Seasoning, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Homemade Taco Seasoning

Makes: 1/2 cup

Prep Time: 2 minutes

Total Time: 2 minutes

Ingredients

1 tbsp chili powder
1 tbsp smoked paprika
1 tbsp ground cumin
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp dried oregano
1 tbsp fine sea salt
1/2 tbsp freshly cracked black pepper

Instructions

In a small bowl, stir together the chili powder, paprika, cumin, onion powder, garlic powder, oregano, salt, and pepper. Store at room temperature in an airtight container for up to 1 year.

Chef’s Note:

Most taco seasoning packets have 2-3 tablespoons of seasoning in them. To substitute this taco seasoning mix for a store bought packet, simply brown your ground meat, drain off any fat and sprinkle on 2-3 tablespoons of the homemade taco seasoning per pound of ground meat, mix to combine. If you like saucy taco meat, add 1/3 cup water and 1 tablespoon cornstarch to the ground beef along with the taco seasoning.

Recipe by Modern Proper

Easy Dill Pickles

Francine — Fri, 31 Mar 2023 14:57:48 +0000

It doesn’t take much to make these Easy Dill Pickles besides a little time and dill! Homemade pickles are a treat to have…they are so fresh and crunchy, flavored with garlic, dill, mustard and coriander seeds. It’s hard to go wrong with this Easy Peasy recipe!

Making pickles is so much easier than I ever thought, and the first time I found Kirby cukes at a farmer’s market in Sacramento when I was fresh out of college, I knew I had to give it a whirl.

Kirby cucumbers are smaller than a traditional cucumber. They’re short like Persian cukes but a little fatter, with bumpy skin and a dense interior that can hold up up to an assertive brine—big crunch, big flavor.

You begin by making a brine of white vinegar, sugar, salt and mustard, coriander and dill seeds. Combine that with hot water and stir until the sugar and salt are dissolved. Then cool the brine completely.

If the brine isn’t completely cool, the cucumbers won’t have as much crunch as you could get if you waited for the brine to cool.

Toss the cucumber slices with fresh dill and chopped garlic. Pour the cooled brine over and make sure that all of the cucumber slices are covered.

Place a heavy plate over the top of the cucumbers to weigh them down and submerge them in the brine.

Refrigerate the pickles overnight (or at least 8 hours), stirring once or twice.

Divide the pickles between jars (I got 4 small jars from one batch). Refrigerate the pickles and serve cold.

The pickles will be good for about 2 weeks. Serve these with a burger, hot dog or on a relish tray.

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Lastly, if you make Easy Dill Pickles, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Easy Dill Pickles

Makes: 1 quart

Prep Time: 20 minutes

Chill Time: 8 hours

Total Time: 8 hours & 20 minutes

Ingredients

1 & 1/2 cups distilled white vinegar
1/4 cup sugar
4 tsp kosher salt
1 tsp mustard seeds
1 tsp coriander seeds
3/4 tsp dill seeds
2 cups hot water
2 pounds kirby cucumbers, sliced 1/4-inch thick
3/4 cup coarsely chopped dill
3 garlic cloves, coarsely chopped

Instructions

In a large, heatproof measuring cup, combine the vinegar, sugar, salt, mustard seeds, coriander seeds, and dill seeds with the hot water and stir until the sugar and salt are dissolved. Let the brine cool.

In a large bowl, toss the cucumbers with the dill and garlic. Pour the brine over the cucumbers and turn to coat. Place a small plate over the cucumbers to keep them submerged, then cover the bowl with plastic wrap. Refrigerate the pickles overnight, stirring once or twice.

Transfer to jars. Serve cold.

Recipe by Bobby Flay

Tuscan Herbed Sea Salt

Francine — Sun, 15 Jan 2023 19:39:05 +0000

Tuscan Herbed Sea Salt is an intoxicating combination of Italian herbs and sea salt that will quickly transport you to the Mediterranean. Oregano, rosemary, sage, parsley and thyme combine with sea salt to be baked into the perfect condiment to sprinkle over any dish! Try it over eggs, pasta, chicken or even popcorn!

While it can be very expensive to buy a jar of specialty salt, making it yourself brings the cost down substantially.

The sea salt and herbs bake at a low heat to create this deep Italian flavor. The low heat will dry our the herbs while keeping the salt intact.

Begin by placing chopped herbs in the bowl of a food processor along with 1/4 cup of sea salt. Pulse it all together until the herbs are finely chopped and the mixture resembles wet sand.

Add the garlic and pulse again until the chopped garlic is incorporated.

Add the rest of the sea salt to the herb and garlic mixture and spread it over a sheet pan. Bake it for 30 minutes, turn the oven off and let the salt continue to dry out for another 30-60 minutes in the oven.

Remove the salt from the oven and let it cool completely on the counter.

Once it has cooled, break up any chunk with your hands or the back of a spoon. Transfer the salt to airtight containers.

You can package it up for gift-giving by tying some string or ribbon around the top of the container and adding a label.

If anyone would like the pdf of the labels, send me a request in the review section below and I will happily send the pdf to you!

Sprinkle the sea salt of everything and enjoy!!

Share Your Thoughts...

Lastly, if you make Tuscan Herbed Sea Salt, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Tuscan Herbed Sea Salt

Makes: 3 8-ounce jars

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour & 20 minutes

Ingredients

1/4 cup chopped fresh rosemary leaves (12g)
1/4 cup chopped fresh sage leaves (5g)
2 tbsp chopped fresh parsley leaves (3g)
1 tbsp chopped fresh thyme leaves (1g)
1 tbsp chopped fresh oregano leaves (1g)
17-18 ounces fine Mediterranean sea salt (500g) (I use Morton or Alessi fine Mediterranean Sea Salt)
2 medium garlic cloves
1 tsp fine ground black pepper (2.3g)

Instructions

Preheat the oven to 200˚F. Set aside a 12×18-inch sheet pan.

Combine all of the chopped herbs in the bowl of a food processor (I use my mini food processor). Add 1/4 cup of the fine sea salt. Pulse until everything is finely chopped and the consistency is like slightly damp sand.

Add the garlic cloves and pulse again until the garlic is invisible and well incorporated. The texture at this point will be more like wet sand.

Combine the remaining fine sea salt and the herb mixture on the 12×18-inch sheet pan. Be sure to scrape out all the good herb stuff from the sides and bottom of the food processor bowl. Add the pepper and, using your hands, mix until well combined. It should be a pretty green color at this point.

Place in the preheated oven for 30 minutes. Turn off the oven, allowing the mixture to cool and continue to dry out for another 30-60 minutes. Remove from the oven and allow to cool completely.

Rub the mixture with your hands to break up any lumps. Any smaller lumps can be crushed with the back of a spoon. Transfer to airtight storage jars when completely cooled. Sprinkle it on everything savory!

Chef’s Note:

The herbs do not need to be chopped super fine before adding the food processor. The processor will do that. But you do want to chop them up a bit so you can properly measure them. Also, I’ve found that whole herb leaves can get stuff in the blades of the food processor.

Recipe from Cafe Sucre Farine

Mushroom Gravy

Francine — Sat, 12 Nov 2022 21:20:21 +0000

This easy Mushroom Gravy is the right thing to have any time you want a vegetarian gravy. You can make it with chicken or beef stock, but making it with vegetable stock gives you another option.

Sautéed cremini mushrooms combined with garlic, stock, soy sauce and thyme elevate this simple gravy.

Give it a try for your next Thanksgiving dinner!

Share Your Thoughts...

Lastly, if you make Mushroom Gravy, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Mushroom Gravy

Makes: 8 servings

Prep Time: 5 minutes

Cook Time: 35 minutes

Total Time: 40 minutes

Ingredients

16 ounces cremini mushrooms, quartered
1 & 1/2 tsp kosher salt
2 tbsp extra-virgin olive oil
3 tbsp unsalted butter
2 tsp minced garlic
1/3 cup all-purpose flour
4 cups beef, chicken or vegetable stock
2 tsp minced thyme leaves
2 tbsp low-sodium soy sauce or tamari
1/2 tsp freshly cracked black pepper
1 tbsp lemon juice

Instructions

In a large skillet over medium heat add the mushrooms in a single layer taking care not to crowd the pan (this may need to be done in a few batches depending on the size of the pan.) Sprinkle the mushrooms with 1 teaspoon of the salt. Cook without disturbing until the mushrooms begin to release moisture, about 3-4 minutes. Cook, stirring, until the mushrooms begin to brown and moisture has evaporated, 8-10 minutes.

Add the olive oil to the pan and cook, stirring often, until the mushrooms have absorbed the oil and are golden brown, about 3-4 more minutes. Transfer the mushrooms to a plate.

In the same skillet over medium heat melt the butter. Add the garlic and cook, stirring, until fragrant, about 1-2 minutes. Sprinkle in the flour and cook, stirring, until the butter has absorbed the flour, about 1-2 minutes.

Very slowly pour in the stock, whisking continuously, until the sauce has thickened, about 2-3 minutes. Add the thyme, soy sauce, remaining 1/2 teaspoon salt, pepper and mushrooms along with any collected juices. Stir to combine and cook until the sauce has thickened, about 5-7 minutes. Add in the lemon juice and stir to combine.

Serve warm over mashed potatoes, steak, turkey or alongside any roast beef or pork.

Chef’s Note:

Can be made one day ahead. Cool and store in an airtight container in the refrigerator. To reheat, add to a saucepan over medium heat, stirring until warmed through.

Delicious Turkey Gravy

Francine — Sat, 12 Nov 2022 17:12:44 +0000

This Delicious Turkey Gravy is what needs to be on the thanksgiving table next to Overnight Turkey or next to any turkey you are serving!

All you have to do is save the drippings that pool under the roasted turkey and use them for this gravy.

This is not a thick gravy. It’s thickened by making a roux of unsalted butter and flour (a roux is simply melting the butter and adding the flour and cooking until the flour is cooked and the mixture turns a golden brown color).

You want 4 cups of drippings. If you don’t have that much, make up the difference using chicken stock. Slowly pour the drippings into the roux, being sure to incorporate before adding more stock. Keep stirring the entire time so that lumps don’t form. Continue to stir for 3-5 minutes until the gravy thickens up.

If you want a slightly thicker gravy, combine 2 tablespoons cornstarch with 2 tablespoons water and mix a bit at a time into the gravy until you reach your desired thickness. But, this is supposed to be a thin, flavorful gravy.

Serve warm alongside the turkey.

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Lastly, if you make Delicious Turkey Gravy, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Delicious Turkey Gravy

Makes: 12

Prep Time: 5 minutes

Bake Time: 12 minutes

Total Time: 17 minutes

Ingredients

1/2 cup unsalted butter
1/4 cup flour
4 cups turkey drippings or chicken stock (if drippings don’t yield 4 cups, add stock)
Salt and pepper

Instructions

In a heavy sauce pan, over low heat, melt the butter. Add the flour and stir until all the flour is incorporated and the mixture begins to turn a golden color, about 2 minutes. Keep stirring the whole time with either a wooden spoon or whisk, approximately 3-5 minutes.

Slowly add 3 cups of the drippings (save some in case you need to thin it) and keep stirring, approximately 5 more minutes. You do not want any lumps so add the liquid slowly making sure it has totally incorporated. If there are lumps, just keep stirring with a whisk. The gravy will thicken as it cooks. You do not want gravy that is too thick. You can use the remaining drippings to thin as necessary.

Add salt and pepper to taste.

Chef’s Note:

If you want a thicker gravy, combine two tablespoons of water with two tablespoons corn starch and mix into the gravy a bit at a time until you have desired thickness.

Gravy can be prepared hours ahead . Place in refrigerator and then reheat prior to serving the turkey.

Pomegranate Ginger Vinaigrette

Francine — Sat, 17 Sep 2022 16:22:08 +0000

Pomegranate Ginger Vinaigrette is a lovely Autumn salad dressing that goes perfectly with many salads, including Harvest Apple Arugula Salad. Based on a reduction of pomegranate juice, it’s beautifully flavored with fresh ginger and garlic.

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Lastly, if you make Pomegranate Ginger Vinaigrette, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Pomegranate Ginger Vinaigrette

Makes: 20 servings

Prep Time: 10 minutes

Bake Time: 8 minutes

Total Time: 18 minutes

Ingredients

1/4 cup white balsamic vinegar
1/4 cup olive oil
1/4 cup neutral-flavored oil (ie canola, grapeseed, avocado, sunflower, safflower, vegetable)
1 tbsp honey
2 tsp finely grated fresh ginger
1 medium clove garlic, finely minced
1/2 tsp kosher salt
1/8 tsp fresh ground black pepper
1 cup pure pomegranate juice

Instructions

Combine all of the ingredients except for the pomegranate juice in a glass jar with a tight-fitting lid.

Place pomegranate juice in a small saucepan and bring to a boil over medium-high heat. Continue to boil for 6-8 minutes or until the juice is reduced to 1/3 cup. Remove from the heat and pour into the jar with the other ingredients. Shake well for 30 seconds, then serve and enjoy. Shake well each time before serving.

Chimichurri Sauce

Francine — Tue, 12 Jul 2022 21:41:09 +0000

Chimichurri Sauce is a lovely accompaniment to many meats and fish dishes. The combination of garlic, shallots, parsley and oregano give this a bright, tangy flavor.

This sauce originates from South America and has a pesto-like consistency. Its traditional use is over a simple grilled steak.

Place the shallot, parsley, oregano, and garlic in the food processor and pulse it until you have a chunky paste but don’t let it get too pulverized. This is a rustic sauce and you want to see all the components.

The liquids get stirred in: extra-virgin olive oil and red wine vinegar. Finally stir in the red pepper flakes. That’s all there is to making this bright, flavor-forward sauce!

I love to serve it over Grilled Pork Tenderloin. It’s full flavor works especially well on milder meats.

Share Your Thoughts...

Lastly, if you make Chimichurri Sauce, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Chimichurri Sauce

Makes: 6 servings or 1 & 1/4 cup

Prep Time: 5 minutes

Total Time: 5 minutes

Ingredients

1 small shallot cut into wedges
3/4 cup flat-leaf parsley, stems removed, lightly packed
1 tbsp fresh oregano, stems removed
2 garlic cloves
1 & 1/2 tsp kosher salt
1 tsp freshly ground black pepper
1/2 tsp red pepper flakes
3/4 cup extra virgin olive oil
1/4 cup red wine vinegar, plus more to taste

Instructions

In a small food processor pulse the shallot, parsley, oregano, garlic cloves, kosher salt and pepper until combined, but still able to see the ingredients clearly (slightly chunky).

In a small bowl add the red wine vinegar, olive oil and the red pepper flakes to the parsley mixture. Stir until combined.

Chef’s Note:

This will store in refrigerator for up to two weeks.

Homemade Grapefruit Jam

Francine — Wed, 18 May 2022 19:28:49 +0000

Anything homemade makes me happy, but Homemade Grapefruit Jam really puts a smile on my face! This jam has a sweet/sour thing going on…using pink grapefruits from my friend Harriet’s tree provided the sour and the beautiful color and adding sugar gives it, well, yes, the sweet thing.

It is very easy to make and if you are concerned about the canning process to make the jam shelf-stable, you can always put it in jars and store it in the refrigerator for at least one month. It’s so tasty that it will disappear faster than that!

There aren’t a lot of ingredients in this jam: grapefruit, sugar, butter and powdered pectin. The key here is to use the zest, fruit and juice from the grapefruits. Begin by using a zester to remove fine thin strips of zest. This is the zester that I like to use, and I scrape the end with the holes over the outside of the grapefruit. This will produce the thin strips needed to give the jam some texture.

The next step is to remove the fruit without the membrane. To do this, cut the grapefruit across the equator (meaning instead of cutting it from stem to bottom, cut horizontally through the fruit as you would if you were eating 1/2 of a grapefruit). Then, cut between the fruit and the inside of the peel, pointing the knife toward the center so that you accommodate the curve of the grapefruit. Finally, slice between each membrane to release the fruit.

Place the fruit, zest and juice into a measuring cup and when you reach 2 cups, you are ready to start cooking the jam.

Put the fruit, zest and juice into a large pot along with the pectin and butter and bring it to a rolling boil. Please note that it’s important for the boiling to occur quickly, as opposed to bringing it slowly to a boil. If it’s brought to a slow boil, it will interfere with the chemistry needed to solidify the jam.

Add the sugar and bring it back to a rolling boil for exactly one minute. I like to use a timer to do this so that I don’t forget about it. If you boil it too long, the pectin will break down and lose its ability to gel. Remove it from the heat and skim off any foam that has accumulated on the top surface.

Prepare the jars and lids by sterilizing them in a hot water bath for a few minutes. Remove them from the bath with jar tongs. Then, when ready, fill them with the jam. When filling the jars, try not to get any jam on the threads of the jar. Be sure to wipe any excess jam off. Seal the jars tightly.

If you are going to use a water bath to preserve the jam, lower the sealed jars into water that has been brought to a boil. The jars must sit on a rack inside the pot. I made my own rack by using kitchen twine to tie together 6 jar lids, placing them on the bottom of the pot and then placing the jam-filled jars on top of the rack. It’s important to use a rack as the jars will crack if they are too close to the heating element.

The jars need to be processed in the hot water for only 5 minutes (at higher altitudes, add 1 minute per thousand feet above the first 1000 feet). Let the jam sit at room temperature until cool.

If you are not using a hot-water bath to preserve the jam, after you have filled the sterilized jars, leave it on the counter to cool and then store in the refrigerator.

The only thing left to do now is schmear it over English muffins, glaze on roasted chicken or drizzle over ice cream. Enjoy!

Labeling the jars makes them the perfect gift! I made mine out on a Cricut machine, but they can also be hand-cut (you don’t need to scallop the edges). Tie a ribbon around the jar and you have the perfect hostess “bring-me”!

If you like the labels that I’ve applied to the jars, send me a comment below and I will forward you the pdf for the labels.

Share Your Thoughts…

Lastly, if you make Homemade Grapefruit Jam, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Homemade Grapefruit Jam

Makes: 4 10-ounce jars

Prep Time: 45 minutes

Cook Time: 5 minutes

Total Time: 50 minutes

Ingredients

6-7 medium grapefruit
1 box (1.75 ounces) powdered fruit pectin
1/2 tsp butter
5 cups granulated sugar

To Prep the Grapefruit:

Wash the grapefruit thoroughly then dry well. With a citrus zester, remove the colored zest (avoiding the white pith) from 5 of the grapefruits and place in a bowl or medium size measuring cup (at least 2 cups).

Cut each grapefruit in half across its equator. With a small sharp knife (a serrated knife works great), cut around the perimeter of each half where the fruit and rind meet. Point your knife slightly toward the center of the grapefruit to make up for the curve as you cut.

Then, starting at the center, slice on both sides of the thin membranes that separate the sections of fruit to free up the segments. With a small spoon remove the segments to the bowl with the zest.

After the fruit has been removed from each grapefruit half, squeeze the remaining juice into the bowl with the zest and fruit segments. Continue until you have 2 cups of the zest/fruit/juice mixture. If you end up with more than 2 cups, reserve the extra for another use.

For the Jam:

Transfer the fruit mixture to a large pot (6-8 quarts) and add the pectin and butter. Stir to combine then bring the mixture to a full rolling boil.

Add the sugar and stir to combine. Return to a full rolling boil and boil for exactly one minute. Use a timer…it’s important to be exact. Remove from heat and allow the boiling to settle down. Remove any foam from the top surface with a spoon.

To Finish with a Hot Water Bath:

Ladle into the prepared sanitized jars, filling to within a half-inch of the top. Wipe the rims and thread, and then screw on the lids tightly.

For the hot water bath method, proceed as directed in this link).

To Finish without a Hot Water Bath:

Ladle into the prepared jars, filling to within a half-inch of the top. Wipe the rims and thread then screw on the lids tightly.

Allow the marmalade to sit for 24 hours at room temperature, then refrigerate or freeze.

Marmalade keeps well in the refrigerator for several weeks and up to a year in the freezer. Please note that jam will not be shelf-stable and will need to be stored in the refrigerator or freezer.