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One thing we can’t grow this far north in our short cold season is citrus. I love citrus. And although grapefruit isn’t my favorite, I don’t pass up a good slice of grapefruit pie.
Since we don’t really have the time to eat pie right now, I just made up a bunch of curd to freeze for future pies, tarts, and maybe as cookie filling in the future.
Pink Grapefruit Curd For Home Preservation
You will need:
- Juice from 4 pink grapefruits
- 2 Tablespoons of pink grapefruit zest
- 6 Eggs
- 2/3 Cup lemon juice
- 8 Tablespoons butter
- 1 1/2 Cups sugar
- Double broiler system (I use a stainless steel bowl over a cast aluminum pan of water)
- Fine strainer
- Large bowl
On the day that I know I’m making curd, I get the butter and eggs and put them on the counter first thing in the morning so they are closer to room temperature when I’m ready to start.
I also make sure to wash/soak the grapefruit several times before using them. I’ll need the peel of one to make zest, and I’ll use the peels of the other three to make candied grapefruit peels.
Once ready to make the curd, first get your zest from one of the peels and set it aside. Now cut all your grapefruit into fourths, and juice them into a bowl. If you’re going to make candied grapefruit peels, remove the fruit that is left, and put your peels aside to work with later.
Your goal with the juice is to make sure you’ve got at least 2 cups of liquid. This can actually be done with 3 very large grapefruit, but I like to use 4 because it gives it a stronger flavor.
Put your grapefruit juice over a strainer and into a pan, and reduce over medium heat until you only have 2 cups of liquid. Remove from heat, and allow it to cool while you work on the next step.
Set up your double broiler. If you don’t have one, you can do it like I do:
- Place a pan of water over your heat source, and bring it to a boil.
- After letting it boil for a minute, bring it down to a simmer.
- Your ingredients will go in a stainless steel pan that will set over this pan.
In your stainless steel pan, combine your lemon juice, eggs, and sugar. Mix them together, and then place them over your simmering water.
Stir constantly, slowly adding your grapefruit juice. If your grapefruit juice is still hot, you’ll need to add it gradually so you don’t cook your eggs suddenly.
Keep cooking until thick. For me, this is about 10 minutes after the last of the grapefruit juice has been added.
Once thick, remove from heat, and pour your contents over a fine strainer into a collection bowl. Discard what is left in the strainer.
Cut your butter up and stir it in until it melts, and then add the grapefruit zest and stir that in.
While it’s still hot, ladle it into your freezer containers, and be sure to leave 1/2″ of space at the top. Allow to cool up to 2 hours before placing in the freezer.
We will use our curd within the year. Beyond that, I don’t know how long it would normally last.
A Note On Water Bath Canning Pink Grapefruit Curd
I have seen various articles around the internet on how to can grapefruit curd. It made me so excited that I spent a ton of time researching the safety of this practice. I just want to share with you I found no studies that were willing to claim it was safe. The closest I could find were a couple of people stating they had done the research themselves and deemed it safe–but with no links to research.
If you choose to can yours, I beg you to do your research and not attempt it unless you find a study validating it’s safety. Remember that improperly canned foods may appear and even taste perfectly safe, but still have the potential to make a consumer sick, and in some cases even ends in fatality. I know none of us want that for our family and loved ones.
If you find any studies validating the safety of canning these, please leave me a comment and let me know. I would love to check it out, and would much prefer to can this if it is indeed safe.
Still Have Extra Grapefruit?
Marmalade is safe to water bath and is a delightful treat on scones or crackers.