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Pink Grapefruit Jam with Lime, Brandy, Cardamom & Juniper

Bright pink grapefruit jam with lime, cardamom, and brandy. A bold, artisanal jam that’s perfect for toast, cheese boards, or gifting. If you’ve never made grapefruit jam before, this easy citrus jam recipe will surprise you.
Prep Time20 minutes
Cook Time40 minutes
Idle Time3 hours
Course: Jam
Keyword: can grapefruit jam, citrus brandy jam, citrus jam, citrus jam with brandy, grapefruit and lime jam, grapefruit jam recipe, homemade citrus jam, homemade grapefruit jam, homemade grapefruit preserve, how to make grapefruit jam, how to serve citrus jam, make jam with grapefruit, reducing citrus jam bitterness, small batch citrus jam, spiced citrus jam, what goes with grapefruit preserves, what to do with grapefruit jam
Servings: 2 half-pint (~250 ml) jars

Ingredients

  • 1 kg peeled grapefruit 2.2 lb, membranes removed
  • 2 limes juiced (¼ cup / 60 ml)
  • 600 g granulated sugar 3 cups, ~60% of a peeled grapefruit weight
  • 15 green cardamom pods up to 20
  • 8 juniper berries lightly crushed
  • 1 tsp powdered pectin 5 g
  • ¼ cup brandy 60 ml

Instructions

Make the Infusion (1 Day Ahead):

  • In a small saucepan combine 1/3 cup water, crushed cardamom pods (reserve the seeds, we’ll use them separately), lightly crushed juniper berries
  • Bring to a simmer and cook for 15 minutes.
  • Remove from heat, cover, and let sit at room temperature for up to 24 hours.
  • Strain before using. Discard solids.

Soften the Citrus:

  • Place whole grapefruits and limes in a pot and cover with water.
  • Bring to a boil and cook for 5 minutes. Drain and let cool.

Prepare the Fruit:

  • Peel the grapefruit and remove all seeds and as much pith and internal membrane as possible.
  • Chop the fruit and collect all juices.
  • Juice the limes and reserve the juice.
  • Weigh the prepared grapefruit and calculate sugar at 60% of its weight.

Macerate the Fruit:

  • Use a heavy bottomed pot to combine: chopped grapefruit and juices, lime juice, sugar, crushed cardamom seeds and brandy.
  • Mix well, cover, and let it sit overnight (best) or minimum 3 hours
  • The fruit will release juice and begin forming a syrup.

Start Cooking:

  • Bring to a boil and cook for 5 minutes.

Add the Infusion:

  • Stir in the strained juniper-cardamom infusion.
  • Mix well and return to a steady boil. Cook for 15 minutes

Add Pectin and Cook to Gel Stage:

  • Mix the pectin with a small portion of sugar (if needed to prevent clumping – depends on the pectin brand you will use).
  • Add to the pot and continue boiling 15–20 minutes, stirring occasionally.
  • Cook until temperature reaches 220°F (104°C), or the jam passes the cold plate wrinkle test

Process:

  • Fill freshly sterilized canning jars with hot jam.
  • Place jars in a canner and process according to the times listed in the canning table below (adjust for altitude if needed).

Cool & Store:

  • Remove the jars and let them rest undisturbed for 12–24 hours. Once cooled, check for proper seals. Label the jars and store in a cool, dark place. Refrigerate after opening