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Grapefruit Marmalade Recipe

British · Condiment · 110 min total

A bright, tangy-sweet marmalade that captures the essence of grapefruit, perfect for spreading on toast or scones.

Ingredients

• 2 large grapefruits (about 2 lbs total)
• 1 lemon
• 4 cups granulated sugar
• 4 cups water

Instructions

1. Wash the grapefruits and lemon thoroughly. Using a vegetable peeler, remove the zest from the grapefruits and lemon in wide strips, avoiding the white pith. Finely slice the zest into thin strips.
2. Cut the grapefruits and lemon in half and juice them, reserving the juice. Remove any seeds and set aside the membranes and pith.
3. Tie the membranes, pith, and any seeds in a piece of cheesecloth to create a bag. This will add natural pectin.
4. In a large pot, combine the sliced zest, fruit juice, water, and the cheesecloth bag. Bring to a boil, then reduce heat and simmer for 30 minutes, until the zest is tender.
5. Remove the cheesecloth bag and let it cool slightly. Squeeze it over the pot to extract as much liquid as possible, then discard.
6. Add the sugar to the pot and stir until dissolved. Bring to a rolling boil over high heat. Cook, stirring occasionally, until the marmalade reaches the setting point (220°F on a candy thermometer), about 30-40 minutes. To test, place a small amount on a chilled plate; if it wrinkles when pushed, it's ready.
7. Remove from heat and let cool for 5 minutes. Skim off any foam. Ladle into sterilized jars, leaving 1/4-inch headspace. Seal and process in a boiling water bath for 10 minutes, or refrigerate for up to 3 months.

Tips

• For a less bitter marmalade, remove more white pith from the zest.
• Store unopened jars in a cool, dark place for up to 1 year. Refrigerate after opening.
• If you prefer a chunkier marmalade, chop the zest into larger pieces.

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