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.
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
- Place a small plate in your freezer—this is to test the doneness of the marmalade later!
- Use a peeler to peel the zest away from the grapefruit. Slice the zest into very thin strips—as thin as you can!
- 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.
- Cut the fruit into quarters, then slice the quarters into 1/4 inch-thick slices.
- 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.
- 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.
- 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.
- 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).
- This recipe is a Community Pick!