Grapefruit Marmalade is a bright and flavorful citrus preserve that balances sweet, tart, and subtly bitter notes. Made with fresh grapefruit, lemon, sugar, and water, it creates a rich spread perfect for breakfast, baking, and savory glazes.
Total Time:2 hours 45 minutes
Yield:64 servings (about 8 cups)
Ingredients
4 large grapefruits
1 lemon
6 cups granulated sugar
6 cups water
Instructions
Wash the grapefruits and lemon thoroughly.
Slice the fruit in half and squeeze out the juice, reserving both the juice and seeds.
Thinly slice the grapefruit and lemon peels into fine strips.
Place the peels, juice, and water into a large pot.
Tie the reserved seeds in a piece of cheesecloth and add them to the pot.
Bring the mixture to a boil, then reduce the heat and simmer for 1 1/2 to 2 hours, or until the peel becomes tender.
Remove and discard the seed pouch.
Add the sugar and stir until completely dissolved.
Increase the heat and bring the mixture to a rolling boil.
Cook for 15 to 25 minutes, stirring frequently, until the marmalade reaches its setting point.
Test the marmalade on a chilled plate. If it wrinkles when pushed, it is ready.
Remove from the heat and allow it to cool slightly.
Carefully ladle the marmalade into sterilized jars and seal.
Notes
Use ruby red grapefruits for a sweeter flavor and deeper color.
Replace part of the sugar with honey for added complexity.
Add freshly grated ginger for warmth and spice.
Include vanilla bean, cinnamon, cloves, or star anise for flavor variations.
Store unopened jars in a cool, dark place for up to 1 year.
Once opened, refrigerate and use within 3 to 4 weeks.
The reserved seeds provide natural pectin to help the marmalade set.
