Grapefruit Marmalade

Grapefruit Marmalade

The Spruce / Julia Hartbeck

Prep: 60 mins
Cook: 45 mins
Total: 105 mins
Servings: 96 servings
Nutrition Facts (per serving)
56 Calories
0g Fat
14g Carbs
0g Protein
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Nutrition Facts
Servings: 96
Amount per serving
Calories 56
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 0mg 0%
Total Carbohydrate 14g 5%
Dietary Fiber 0g 1%
Protein 0g
Calcium 3mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Homemade grapefruit marmalade is a great twist on the traditional orange marmalade. Never made marmalade before? Making marmalade is easy.

Many traditional marmalade recipes have you remove all the peel, boil it a time or two and then separate the zest from the pith. That method is messier, more complicated, and less flavorful than simply taking a bit of time to carefully zest the fruit, remove the pith, and then cut out peel-and-membrane-free sections of grapefruit.

Ingredients

  • 5 pounds grapefruits (ripe)
  • 6 cups sugar
  • 3 pint jars (with sealable lids)

Steps to Make It

  1. Gather the ingredients.

    Grapefruit Marmalade ingredients

    The Spruce / Julia Hartbeck

  2. Wash and dry the grapefruits.

    washed and dried grapefruits

    The Spruce / Julia Hartbeck

  3. Use a sharp vegetable peeler or paring knife, remove the brightly colored zest–and only the brightly colored zest–from the grapefruit. Be sure to leave behind any and all of the white pith directly underneath, it is very bitter.

    remove the brightly colored zest from the grapefruit

    The Spruce / Julia Hartbeck

  4. Chop the resulting zest–bigger pieces for chunkier marmalade, ribbon-like strips for a more spreadable result. Set zest aside.

    shop the zest into small pieces

    The Spruce / Julia Hartbeck

  5. Cut the ends off the zested grapefruits.

    cut the ends off of each grapefruit

    The Spruce / Julia Hartbeck

  6. Working with one fruit at a time, cut off the thick white pith from around each grapefruit.

    cut off the thick white pith from around each grapefruit

    The Spruce / Julia Hartbeck

  7. Working over a bowl to catch the juices, hold a fully peeled grapefruit, and use a sharp knife to cut out each section of the membrane holding the sections together. 

    cut out grapefruit sections into a bowl

    The Spruce / Julia Hartbeck

  8. Squeeze any juice out of the membrane once you've cut out all the fruit.

    Squeeze any juice out of the grapefruit membrane into a bowl

    The Spruce / Julia Hartbeck

  9. Set the membrane aside, along with any seeds. The pectin in these will help "set" the marmalade later.

    grapefruit membranes in a bowl

    The Spruce / Julia Hartbeck

  10. Combine the zest, fruit, juice, 4 cups of water and sugar in a large heavy pot and bring to a boil.

    Combine the zest, fruit, juice, 4 cups of water and sugar in a large heavy pot

    The Spruce / Julia Hartbeck

  11. Meanwhile, lay a double layer of cheesecloth in a medium bowl.

    lay a double layer of cheesecloth in a medium bowl

    The Spruce / Julia Hartbeck

  12. Put membranes and seeds in the bowl.

    Put membranes and seeds in the bowl

    The Spruce / Julia Hartbeck

  13. Lift up the corners and tie the cheesecloth into a bag to hold the membranes and seeds.

    tie the cheesecloth into a bag to hold the membranes

    The Spruce / Julia Hartbeck

  14. Add this "pectin bag" to the pot.

    add the cheesecloth bag to the pot

    The Spruce / Julia Hartbeck

  15. While the mixture comes to a boil, put a canning kettle full of water on to boil if you're planning to can the marmalade.

    canning pot with water

    The Spruce / Julia Hartbeck

  16. In any case, put a few small plates in the freezer to chill them. When the canning kettle water boils, use it to sterilize the jars and lids.

    jars in a pot with water

    The Spruce / Julia Hartbeck

  17. Bring marmalade to 220 F and hold it there for 5 minutes. Be patient, this can take quite a while.

    grapefruit marmalade mixture cooking in a pot

    The Spruce / Julia Hartbeck

  18. Put a dollop of the mixture on a chilled plate, swirl the plate to spread the mixture a bit, and drag your finger through the mixture. A "set" mixture will hold a clean track behind your finger.

    test marmalade mixture on a plate

    The Spruce / Julia Hartbeck

  19. Remove "pectin bag," squeezing any marmalade in it out and back into the pot before discarding the bag.

    remove cheesecloth bag from the marmalade in the pot

    The Spruce / Julia Hartbeck

  20. Take marmalade off the heat and let sit 5 minutes.

    Take marmalade off the heat

    The Spruce / Julia Hartbeck

  21. Set up clean jars next to the pot.

    marmalade in a pot

    The Spruce / Julia Hartbeck

  22. Stir marmalade to distribute the zest evenly in the mixture.

    stir the marmalade in the pot

    The Spruce / Julia Hartbeck

  23. Use a ladle to transfer the marmalade into the jars, leaving 1/2 inch of headspace at the top of each jar.

    grapefruit marmalade in jars

    The Spruce / Julia Hartbeck

  24. Put lids on the jars.

    jars with grapefruit marmalade

    The Spruce / Julia Hartbeck

  25. If you're canning the marmalade, put the jars in the canning kettle and boil for 10 minutes. In any case, let jars cool to room temperature before putting in a cool dry cupboard (if you've hot water processed them) or the fridge (if you didn't hot water process).

    Grapefruit Marmalade in a jarring pot

    The Spruce / Julia Hartbeck

Tip

  • Marmalade will keep a really long time. It is all sugar. Opened marmalade needs to be in the fridge, but unless you use a dirty spoon in the jar, it seems to last for forever, although officially people say 6 to 12 months.