RUBY RED GRAPEFRUIT JELLY

YOU CAN USE EITHER FRESH-SQUEEZED GRAPEFRUIT JUICE OR BOTTLED JUICE—AS LONG AS IT’S UNSWEETENED, 100-PERCENT GRAPEFRUIT JUICE—TO MAKE THIS PRETTY PINK JELLY.

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PREP: 25 MINUTES PROCESS: 5 MINUTES MAKES: 5 HALF-PINTS PHOTO

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• 4 cups sugar
• 2 cups red grapefruit juice
• 2 tablespoons bottled lemon juice
• ½ of a 6-ounce package (1 foil pouch) liquid fruit pectin

1. In a 5- to 6-quart heavy pot combine sugar, grapefruit juice, and lemon juice. Bring to a full rolling boil, stirring constantly. Stir in pectin. Return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon.

2. Ladle hot jelly into hot sterilized half-pint canning jars, leaving a ¼-inch headspace. Wipe jar rims; adjust lids and screw bands.

3. Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.

PER 1 TABLESPOON: 50 cal., 0 g fat, 0 mg chol., 0 mg sodium, 13 g carb., 0 g fiber, 0 g pro.