Grapefruit Marmalade

By Erin McDowell
December 21, 2015
5 Comments


Author Notes: I love this grapefruit marmalade, with just the right amount of bitterness to match the sweetness. You can sub any citrus fruit for this recipe: I've done Meyer lemon, blood orange, Seville orange, and white grapefruit versions.Erin McDowell

Makes: 6 half-pints

Ingredients

  • 2 1/2 pounds grapefruit
  • 6 cups water
  • 5 cups sugar

Directions

  1. Place a small plate in your freezer—this is to test the doneness of the marmalade later!
  2. Use a peeler to peel the zest away from the grapefruit. Slice the zest into very thin strips—as thin as you can!
  3. Trim a small amount of the top and base away from the grapefruit. Place the grapefruit with this cut side down on the board so it’s sitting on a flat surface. Starting at the top, cut the white pith away from the flesh. Continue working your way around the grapefruit until the pith is gone.
  4. Cut the fruit into quarters, then slice the quarters into 1/4 inch-thick slices.
  5. Combine the sliced fruit, sliced zest, water, and sugar in a large pot. Bring the mixture to a simmer over medium heat. Stir until it reaches a simmer, then reduce heat to low.
  6. Attach a candy thermometer to the side of the pot, and continue to simmer until the mixture thickens and reads 220° F on a thermometer.
  7. Test the doneness by spooning a small amount of marmalade onto the frozen plate your prepared earlier. The marmalade should gel up very quickly to a set but spreadable consistency.
  8. Ladle the marmalade into clean, sanitized jars and attach the lids and rings. Process in a boiling water bath canner for 10 minutes. Turn the heat off of the canner, and let the jars sit in the water for 5 minutes more. Remove the jars carefully from the water and allow to cool to room temperature on a wire rack. It’s important to not disturb the jars during this process—and it’s ideal to leave them at least 10 to 12 hours before moving them. Once they’re cooled, check the seals by pressing your finger on the top of the lid. It shouldn’t move at all: If it does, the jar hasn’t sealed properly. If it doesn’t move, you’re ready to open or store your jars! Store for up to 1 year in a cool, dark place. Once opened, the marmalade should be refrigerated and it will keep up to 3 months. If you don’t want to can your marmalade, just let your marmalade cool to room temperature, then transfer the jars to the refrigerator. They’ll keep in there for up to 3 months (the same shelf life as any opened jam/jelly/marmalade).

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Reviews (5) Questions (0)

5 Comments

Katemosey June 24, 2018
Made this yesterday and it was outstanding. The marmalade isn’t going to set up as hard as bought jams or marmalades, but the consistency is still outstanding after you let it seal and set up in the refrigerator. Just the right amount of bitterness. Be patient and let it boil down without going over 220. YUMMY!
 
LoisonMaui December 24, 2017
Spent 7 hours making this yesterday. Meticulously cut the rind in strips, removed all the membranes, and hoped for a 5 star result. It never set. I have made this recipe before and it was fine. I'm wondering since I doubled the recipe, if there was just too much water. I added pectin this time to make sure it would set as well. Not sure what I did wrong.
 
Jache January 24, 2016
I LOVE pink grapefruit so this recipe was a great find! I will say that this was waaaaay too sweet for me. I prefer things a little tart/bitter and that was basically lost. And I only used 2 1/2 cups of sugar. I will cut back even more next time but I definitely appreciate the post.
 
ChefJune January 7, 2016
Thanks, Erin. I've been making Blood Orange marmalade for the past few years, and still have some jars remaining. Thought I' would like to try using pink grapefruit this time. Your recipe is right on time.
 
Chef D. December 22, 2015
:D