Ingredients:
5 Texas Rio Star (red) grapefruits
1 cup sugar
2 vanilla beans, sliced along the seam
water
4-6 whole star anise
Directions:
Sterilize your jars. Keep them warm until ready to use. Supreme the grapefruit. As you work, place the segments in a large measuring cup. Squeeze the membranes and peels into the measuring cup. Discard the peels and membranes. Carefully remove the segments to a heavy sauce pan using a slotted spoon or mini strainer. Add water to the juice in the measuring cup to equal 2 cups (I only needed to add one cup). Add to the sauce pan. Add the vanilla beans and sugar. Bring to a boil, stirring occasionally but very gently. Remove the vanilla beans and star anise. Ladle the mixture into prepared jars. Cut the vanilla beans to fit and add them and the star anise to the jars if desired. Seal. Process for 5 minutes in a hot water bath.
Yield: 4-5 8 oz jars
Note: It is important to sterilize the jars prior to filling for this recipe due to the very short processing time. Do not over process the filled jars.
Note: A great source for canning information is the Blue Book guide to preserving. I highly recommend it for learning how to can. Here is a bunch of other canning books and equipment I find useful.
5 Texas Rio Star (red) grapefruits
1 cup sugar
2 vanilla beans, sliced along the seam
water
4-6 whole star anise
Directions:
Sterilize your jars. Keep them warm until ready to use. Supreme the grapefruit. As you work, place the segments in a large measuring cup. Squeeze the membranes and peels into the measuring cup. Discard the peels and membranes. Carefully remove the segments to a heavy sauce pan using a slotted spoon or mini strainer. Add water to the juice in the measuring cup to equal 2 cups (I only needed to add one cup). Add to the sauce pan. Add the vanilla beans and sugar. Bring to a boil, stirring occasionally but very gently. Remove the vanilla beans and star anise. Ladle the mixture into prepared jars. Cut the vanilla beans to fit and add them and the star anise to the jars if desired. Seal. Process for 5 minutes in a hot water bath.
Yield: 4-5 8 oz jars
Note: It is important to sterilize the jars prior to filling for this recipe due to the very short processing time. Do not over process the filled jars.
Note: A great source for canning information is the Blue Book guide to preserving. I highly recommend it for learning how to can. Here is a bunch of other canning books and equipment I find useful.