Recipe Pink grapefruit, ginger and honey jam

Unusual, delicate, subtle, delicious... this jam can be proud of all its adjectives. The perfect balance between the acidity of the citrus and the sugar of the honey without forgetting the strength of the ginger. Don’t hesitate to share this unique recipe during brunches or breakfasts with friends for guaranteed surprise!

Confiture de pamplemousse rose, gingembre et miel
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Preparation time:
20 min
Shelf life:
Between 6 and 8 months
Community rating:


Number of persons: Several
  • 1kg of pink grapefruit
  • 500g of honey (acacia honey, chestnut honey)
  • 500g of granulated sugar
  • 30g of fresh ginger

Recommended products

We recommend: Jam Jars Le Parfait > jam jar - 324 ml (Diameter : 82)


  • Extract the zest of a grapefruit and the flesh of the grapefruits. Remove all the small skins from the pulp, weigh 1 kg.
  • Grate the ginger and chop the zest very finely.
  • Pour the honey and sugar into a saucepan or jam basin. Bring the sugar/honey mixture to a boil without stirring until the sugar crystals are completely diluted.
  • Add the grated ginger, grapefruit pulp and grapefruit zest. Cook over low heat for 15 minutes from boiling, until the mixture thickens. Carry out the cold plate test by pouring a few drops of jam onto a cold plate, the jam should flow slowly.
  • skim to remove the foam that forms on the surface, then immediately place them in jars, close them and turn them over for 1 minute, then put them back upright to let them cool.

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