Chocolate grapefruit jam tantalizes you with the tastes of tangy citrus and silky chocolate. It’s fun on toast, an english muffin, or thumbprint cookies or the end of a spoon!
I had a bumper crop of grapefruit this year. After making grapefruit marmalade, raspberry grapefruit marmalade, and cinnamon grapefruit marmalade, I needed something different.
I was thinking about how I might something like a citrus nutella when I came up with this idea. Chocolate grapefruit jam starts of with a tangy citrus flavor and finishes with rich dark chocolate.
It was much easier to make than the marmalades. I think the cocoa powder helps it gel. This gelled right away.
Because this is an unusual flavor, I only made a small batch (6 half pint jars). As soon as it was done, I’d wished I’d made more.
You can tell this jam was popular. After a couple of weeks, I only had half a jar left for photos.
- 4 cups orange or grapefruit juice
- 4 cups water
- 1 1/2 cups cocoa powder
- 4 cups sugar
- 6 tablespoons Ball low sugar pectin
- Put juice, water and cocoa powder in a large pot and bring to a boil. Boil for 20 minutes.
- Mix pectin into the sugar and add to the boiling juice. Stir constantly. Boil 20 minutes. You can test it by putting a dime-sized drop of the jam on a frozen plate. Wait a minute and then run your finger down the middle of the drop. The path of your finger should be clean and the jam should wrinkle up behind your finger.
- Pour into warm sterilized half pint jars.
- If you want to store outside the refrigerator, put lids on finger tight (just until there's resistance). Place in a pot of boiling water so that the water is 2 inches above the tops of the jars. Boil 10 minutes. Let cool and then screw lids on tight.