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