This Grapefruit Marmalade captures that exact feeling with its perfect balance of sweet sugar and tart citrus bite.
I often make a big batch during the winter months when citrus season is at its peak. It brings a welcome burst of brightness to my kitchen long after the colder days have passed.
What Makes This Grapefruit Marmalade So Special
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You only need two simple ingredients to create this stunning spread from scratch. It proves that home canning does not have to be complicated or require a long list of supplies.
The texture strikes a lovely balance between thick jelly and tender ribbons of zest. I find the slight bitterness of the ruby red fruit makes it far more interesting than standard orange jams.
Making this preserve fills your entire home with a fresh citrus scent that lingers for hours. It makes for a thoughtful homemade gift that friends and neighbors always appreciate receiving.
If you enjoyed the bright citrus notes here, you must try my Hearty Baked Clementines Recipe next. I also recommend baking the Zesty Glazed Blood Orange and Lavender Loaf Recipe for a complete citrus-themed breakfast spread.
Gathering Your Grapefruit Marmalade Ingredients
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Here are the fresh items you need to prepare this recipe:
- White sugar: This provides the sweetness and helps the marmalade set properly.
- Ruby red grapefruits: You will need about four large fruits for this batch to get the best flavor and color.
My Method for Perfect Grapefruit Marmalade
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Let’s get the preserving pot ready.
- Prepare your jars by inspecting them for any cracks and washing the new lids in warm soapy water. Keep the jars submerged in simmering water while you prepare the fruit so they are hot and sterile when you need them.
- Wash the fruit thoroughly and use a zester on two of the grapefruits to create long, thin ribbons of zest. Use a sharp paring knife to remove the peel and white pith from the remaining fruit, then slice all the Grapefruit Marmalade fruit into wheels and discard any seeds you find.
- Combine the fruit wheels, zest ribbons, and sugar in a large non-reactive saucepan or pot. Stir everything well to coat the fruit in sugar, then place the pot over medium-high heat until the mixture begins to bubble actively.
- Use a spoon to smash the fruit as it cooks until it liquefies, then reduce the heat to maintain a steady low boil. Skim off any persistent white foam that gathers on the surface, but leave the fruit pulp and zest.
- Cook the mixture for about ten to fifteen minutes until it starts to thicken and coat the back of a metal spoon. Add the reserved zest ribbons at this stage and let it cook for another five minutes to soften them slightly.
- Test the consistency by placing a small spoonful on a cold plate from the freezer. If it wrinkles slightly when you push it after three minutes, the Grapefruit Marmalade is ready to come off the heat.
- Carefully ladle the hot jam into your prepared sterilized jars, leaving about a quarter-inch of space at the top. Wipe the rims clean with a damp paper towel to ensure a good seal, then screw on the lids and rings tightly.
- Process the jars in a boiling water bath for ten minutes, ensuring they are covered by at least an inch of water. Remove them carefully and let them sit undisturbed on a counter for twenty-four hours to set completely before storing them in a cool, dark place.
Pro Tips for Grapefruit Marmalade
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Using a candy thermometer can take the guesswork out of the setting stage if you are new to preserving. The mixture usually reaches the gel point around 220 degrees Fahrenheit.
Do not skip the step of removing the white pith from the fruit sections before cooking. While some pith adds natural pectin, too much can make your Grapefruit Marmalade unpleasantly bitter rather than pleasantly tart.
I suggest using organic fruit whenever you plan to use the zest in a recipe like this. This ensures you are not boiling any wax or unwanted chemicals into your final jar of preserve.
My Favorite Ways to Serve Grapefruit Marmalade
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The most classic way to enjoy this preserve is spread generously over a slice of hot, buttered sourdough toast. It creates a simple yet luxurious breakfast that pairs wonderfully with a strong cup of coffee or tea.
You can also use this Grapefruit Marmalade as a glaze for roasted chicken or mixed into a vinaigrette. The sweet and tangy flavor profile adds a sophisticated touch to savory dishes and salad dressings.
I love seeing what you create in the kitchen, so please tag me on Pinterest to share your photos.
Print
Grapefruit Marmalade Recipe
- Total Time: 2 hr 5 min
- Yield: 2 5-ounce jars
- Diet: Vegan
Description
A bright and tangy homemade marmalade made with ruby red grapefruits and sugar. Perfect for toast or as a savory glaze.
Ingredients
- 3 cups white sugar
- 4 ruby red grapefruits
Instructions
- Inspect two 5-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until marmalade is ready. Wash new, unused lids and rings in warm soapy water.
- Thoroughly wash and dry the grapefruits. Run a zester around 2 grapefruits to produce ribbons of zest. Set aside.
- Cut away thin strips of peel from the other two grapefruits with a sharp paring knife. Peel off all remaining outer white parts of the fruit and discard. Cut the grapefruits into wheels. Remove any seeds.
- Put grapefruit wheels and zest strips into a non-reactive saucepan. Add sugar and stir well to cover fruit. Heat over medium-high heat until bubbling, mixing constantly.
- Smash the heated fruit until it liquefies. Reduce heat to low and cook over a steady boil, stirring often.
- Remove and discard any persistent white froth that won’t disappear after being stirred. Continue to cook for about 10 minutes until marmalade begins to coat the back of a spoon.
- Add zest ribbons and cook for 5 minutes more. Place a small amount of marmalade on a plate and put it in the freezer. Test the consistency after 3 minutes.
- Remove the marmalade from the heat when the freezer sample meets your desired consistency. Pack grapefruit jam into hot, sterilized jars, filling to within 1/4 inch of the top.
- Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder.
- Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
- Remove the jars from the stockpot and let rest, several inches apart, for 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Notes
Ensure you remove as much white pith as possible to control bitterness.
- Prep Time: 25 min
- Setting Time: 1 hr
- Cook Time: 40 min
- Category: Canning
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 276
- Sugar: 67g
- Sodium: –
- Fat: 0g
- Saturated Fat: –
- Unsaturated Fat: –
- Trans Fat: –
- Carbohydrates: 71g
- Fiber: 2g
- Protein: 1g
- Cholesterol: –
Keywords: grapefruit marmalade recipe, homemade jam, citrus preserve, canning recipe, easy breakfast spread