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  Grapefruit Cranberry Jam



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4 1/2 cups freshly squeezed grapefruit juice
3 1/2 cups granulated sugar, divided
3 cups cranberries (frozen is fine)
1 box powdered low-sugar pectin

In a large deep pot, bring grapefruit juice to a boil, stir in sugar and
cook until sugar is completely dissolved. Add cranberries, bring to a boil,
reduce heat and simmer until all cranberries have burst—about 15 minutes.
Raise heat and bring to a boil again,whisk in pectin and continue to stir until a full,
rolling boil is reached. Add remaining 1/2 cup sugar, boil exactly one minute,
remove from heat and ladle into hot prepared jars. Seal and process for 10 minutes.
Allow to cool for 24 hours, then use or store. Makes 6-7 cups.

Copyright © 2010 Stefanie Samara Hamblen