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