This week’s SMS was selected by one of my very favorite bloggers – Margot of Effort to Deliciousness (she rates each and every recipe she tries, factoring in how delicious it is compared to how much effort is required to make it – how cool!): strawberry-ruby grapefruit preserves! I’ve never made preserves before so I was looking forward to a new experience. That said, I had some preconceived notions that it was going to be either difficult or time-consuming to make the preserves, so I was also a bit hesitant.
As it turns out, this recipe really couldn’t be easier! The fruit is cup up (here we used strawberries, granny smith apples and the zest and juice of grapefruit) and then thrown into a pot where it is boiled and reduces to a sweet spread. I had hoped to use my preserves to fill some cupcakes but the weekend got away from me and it didn’t happen. Instead, I toasted some challah I found in my freezer and used the preserves as a spread. It was quite good though maybe a tad too sweet for my tastes. I may have myself to blame for the sweetness as I backed off a bit on the grapefruit juice due to my fear of overly tart preserves. Lesson learned 
Lemon Bars
Glazed Grapefruit Cake
Orange Sherbet
Meyer Lemon Pound Cake
Thanks for the welcome! I approached this recipe with the similar preconceptions, but thankfully we were both wrong, haha.. Your preserve pics are stunning and the brioche toast looks delicious!! Brioche is another one I’ve always assumed to be too difficult, but now I’m sold!
wow, it looks so lovely slathered on toast. I fancy some now actually…
Katie xox
Your preserves look lovely! Great job!
It looks like your preserves turned out great! I was also afraid this would turn into A Project and end up not being fun and easy, and I’m so happy it wasn’t. Which is good, ‘cos there are a bunch more preserve recipes in the book. Your one of my favorites bloggers, too! I think we have similar palates, because I want to make pretty much everything (I really don’t know how you get so many posts up) I see on your site.
I echo Margot, how do you do it all – tell me your secret girl – I always feel soo behind in everything! Your preserves look great and I agree, this was easy and fantastic. Thanks for baking with SMS.
These preserves look perfect. I love how you chose to slather it on toast, Id do the same with a hint of some butter.
That looks amazing!
YOur preserves look great. I loved how easy it was.
The combination of flavors in these preserves sound divine… I love grapefruit!
I’m not even a huge jam fan and this has my mouth watering! I loved the part where you found a wayward loaf of challah in your freezer. I found the leftover brioche in mine the other day. It’s a treasure hunt in there!
Hi Tracey!
Thanks so much for your sweet comments- they put a smile on my face! Your preserves are SO vibrant and gorgeous… I don’t know why mine came out so much darker- maybe my strawberries had a deeper color or something, but yours are just beautiful! I love that spoon in the first picture, by the way.
Hey, question, did you make the challah bread as well? I only ask because it is probably my VERY favorite thing to bake! It means the world to my Grandma that I make her homemade challah every Shabbat when she visits, so it’s something very special to me. I was just wondering what recipe you like to use, if you do make it from scratch. If not, no worries, just thought I’d check!
Hope to talk to you again soon
-Joy
Your preserves are such a gorgeous color! I had the same thoughts as you about it being difficult or time-consuming, it was such a relief that it came together so well. And I ate mine the same way, spread on some toast for breakfast. Delicious! Can’t wait to see how your cookies turn out next week!
Your jam looks great. Love the bright red color. I loved eating it on toast too. I also made a couple turnovers with the jam and that was tasty as well.