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Canning grapefruit sections is an excellent way to preserve the tart, refreshing flavor of grapefruit when it’s in season. This method works particularly well with sweet-tasting varieties like Ruby Red or Pink Grapefruit, though you can experiment with others depending on your preferences.
Growing up, my grandma would always have canned grapefruit at breakfast during the winter months. We’d enjoy it as a tangy side to our eggs or as a topping for yogurt.
Grapefruit, with its balance of sweetness and acidity, makes a great addition to breakfast or even as a dessert after a hearty meal. But finding good canned grapefruit these days can be tricky, especially if you’re after a truly full flavored version.
Canning grapefruit at home allows you to capture that fresh, citrus-y zing without the overly syrupy or artificial-tasting canned versions you might find at the store. (And it has a lot less sugar than other grapefruit preserves, like grapefruit marmalade.)
The Best Grapefruits for Canning
While you can technically preserve any variety of grapefruit, the sweeter types like Ruby Red, Pink Grapefruit, and Flame Grapefruit are the best for canning. They tend to have a better balance of sweetness and acidity and hold up well during the canning process. Avoid overly sour varieties as they can turn out too tart when canned.
Ingredients for Canning Grapefruit
To make a canner batch of 7 quarts (or 14 pints), you’ll need the following:
- Fresh Grapefruit
- Water
- Sugar
Grapefruit can be processed in plain water, sugar syrup (extra light to heavy), or fruit juice (grapefruit, orange, apple, etc.). Generally, grapefruit is canned in light to medium syrup.
I prefer using a light syrup for grapefruit. While I usually opt for extra low-sugar recipes, grapefruit has a stronger tartness that benefits from a little extra sweetness, so the light syrup really brings out its best flavor. You can also use fruit juice for a more natural alternative to sugar if that’s your preference.
Using Pectic Enzyme to Remove Pith
Just like with canning oranges, using pectic enzyme can help remove the bitter white pith from grapefruit, making it much easier to peel and segment. Pectic enzyme helps break down the pectin in the fruit, making the membranes easier to wipe away and resulting in cleaner, prettier grapefruit sections.
To use pectic enzyme, dissolve about a teaspoon in a gallon of water. Submerge the peeled grapefruit segments in the solution and let them sit for several hours or overnight in the refrigerator.
The enzyme will help loosen the pith, and you should be able to easily wipe or rinse it away. It’s worth it, especially to avoid bitterness in your jars!
Preparing Grapefruit for Canning
Start by washing the grapefruits thoroughly under running water. Next, peel them and remove as much of the white pith as possible.
Carefully separate the segments and remove any seeds. If you prefer a softer texture, you can remove the membranes, though this step is optional and may cause the segments to break apart during canning.
After you’ve peeled and segmented the grapefruit, you can soak them in a pectic enzyme solution (1 tsp pectic enzyme per gallon of water) for about 3 hours or overnight.
Stir the segments every hour or so to check if the pith is easily wiped off. Once the pith is loosened, rinse the segments under cool water to remove any remaining bits.
It’s important to note here that the enzyme will not completely dissolve the pith, so if you’re looking at your bowl and trying to wait until all the pectin is gone you’ll never get there. It loosens it, but it still needs a bit of attention (your options are gentle stirring, a quick wipe with your hand, or rinsing under cool water) to fully remove the pectin.
Syrup for Canning Grapefruit
Now, it’s time to decide on the syrup. While you can can grapefruit in plain water, using a light syrup can really help bring out the fruit’s natural sweetness. Below are the sugar amounts for different syrup types, but I recommend using a light syrup.
For a 9-Pint Canner Batch, you’ll need the following amounts:
- Extra-light syrup: 3/4 cups sugar to 6 1/2 cups water
- Light syrup: 1 1/2 cups sugar to 5 3/4 cups water
- Medium syrup: 2 1/4 cups sugar to 5 1/4 cups water
- Heavy syrup: 3 1/4 cups sugar to 5 cups water
- Extra-Heavy Syrup: 4 1/4 cups sugar to 4 1/4 cups water
For a 7-Quart Canner Batch, you’ll need the following amounts:
- Extra-light syrup: 1 1/4 cups sugar to 10 1/2 cups water
- Light syrup: 2 1/4 cups sugar to 9 cups water
- Medium syrup: 3 3/4 cups sugar to 8 1/4 cups water
- Heavy syrup: 5 1/4 cups sugar to 7 3/4 cups water
- Extra-Heavy Syrup: 6 3/4 cups sugar to 6 1/2 cups water
To make syrup, combine the sugar and water in a saucepan and bring to a boil over high heat, stirring until the sugar has dissolved.
Canning Grapefruit
Before you begin, prepare your water bath canner and jars.
Pack the prepared grapefruit segments into pint or quart jars, leaving half an inch of headspace.
Pour the hot syrup, water, or juice over the fruit, making sure to maintain the same half-inch headspace. Use a non-metallic spatula to remove any air bubbles from the jar. Wipe the rims clean, place the lids and bands on securely, and process the jars in a boiling water bath canner.
Make sure the jars are fully submerged, and return the canner to a boil. Process for 10 minutes for both pints and quarts, adjusting the time for your altitude. Once the processing time is complete, remove the jars carefully with a jar lifter and allow them to cool on a towel-lined surface for 12 to 24 hours.
After the jars have cooled, check the seals by pressing the center of each lid. If it does not flex, the jar is properly sealed. Store the sealed jars in a cool, dark place for up to a year. Any unsealed jars should be refrigerated and consumed within a few days.
Jar Sizes and Processing Times
Grapefruit can be safely canned in pint or quart-sized jars. The recommended processing time for both sizes is 10 minutes in a boiling water canner, with necessary adjustments for altitude.
Altitude Adjustments
Processing times must be adjusted based on your altitude for safe canning:
- 0 – 1,000 ft: 10 minutes
- 1,001 – 3,000 ft: 15 minutes
- 3,001 – 6,000 ft: 20 minutes
- Above 6,000 ft: 25 minutes
Canning Grapefruit
Ingredients
- Fresh Grapefruit, see notes for quantities
- Water
- Sugar
Instructions
- Wash and peel the grapefruits, removing as much white pith as possible.
- Separate the segments and remove any seeds.
- If using pectic enzyme, place the grapefruit segments in a bowl and cover them with a solution made from 1 tsp pectic enzyme and 1 gallon of water. Let the segments soak for 3 hours, or overnight, stirring gently every so often to check the progress of the enzyme. When the pith wipes away easily, rinse the segments to remove any remaining pith.
- Prepare your water bath canner and jars.
- If using syrup, combine water and sugar in a saucepan and heat until dissolved.
- Pack sterilized jars with grapefruit segments, leaving ½ inch of headspace.
- Pour hot syrup, water, or juice over the fruit, maintaining headspace.
- Remove air bubbles and wipe jar rims clean.
- Secure lids and bands, then process in a boiling water canner for 10 minutes, adjusting for altitude (see notes).
- Let jars cool for 12-24 hours and check seals before storing.
Notes
Altitude Adjustments
Grapefruit segments can be safely canned in pint or quart-sized jars. The recommended processing time for both sizes is 10 minutes in a boiling water canner, with necessary adjustments for altitude. Processing times must be adjusted based on your altitude to ensure safe canning:- 0 – 1,000 ft: 10 minutes
- 1,001 – 3,000 ft: 15 minutes
- 3,001 – 6,000 ft: 20 minutes
- Above 6,000 ft: 25 minutes
Syrups for Canning Grapefruit
I recommend a light syrup, but you can use whatever syrup you’d like. The sugar amounts for canning batches are below: For a 9-Pint Canner Batch, you’ll need the following amounts:- Extra-light syrup: 3/4 cups sugar to 6 1/2 cups water
- Light syrup: 1 1/2 cups sugar to 5 3/4 cups water
- Medium syrup: 2 1/4 cups sugar to 5 1/4 cups water
- Heavy syrup: 3 1/4 cups sugar to 5 cups water
- Extra-Heavy Syrup: 4 1/4 cups sugar to 4 1/4 cups water
- Extra-light syrup: 1 1/4 cups sugar to 10 1/2 cups water
- Light syrup: 2 1/4 cups sugar to 9 cups water
- Medium syrup: 3 3/4 cups sugar to 8 1/4 cups water
- Heavy syrup: 5 1/4 cups sugar to 7 3/4 cups water
- Extra-Heavy Syrup: 6 3/4 cups sugar to 6 1/2 cups water
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
It’s best to can grapefruits in segments, as whole grapefruits are harder to pack into jars and may not heat evenly during processing.
No! You can can grapefruit in plain water or natural fruit juice if you’re avoiding sugar. The syrup is optional but does enhance the flavor and texture. That said, grapefruit canned in water tastes washed out, so if you’re avoiding sugar, try canning in fruit juice (grapefruit, apple, grape, pineapple, etc).
When stored in a cool, dark place, properly canned grapefruit can last up to a year at peak quality. Always check for signs of spoilage before consuming.
Floating fruit is normal! Grapefruit contains air, which can cause it to float in the jar. Packing the segments tightly and letting them settle before sealing can help minimize this.
Yes! The leftover liquid is delicious and can be used in smoothies, cocktails, or as a light syrup for pancakes and waffles.
You can technically pressure can grapefruit, but it’s unnecessary. Grapefruit is high in acid, making it safe for water bath canning. Pressure canning can cause them to tall apart, and can impact flavor.
