Grapefruit Marmalade
Homemade sweet-yet-bitter grapefruit marmalade is easily prepared with this simple recipe.
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Instructions
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Start boiling water for canning if desired, and chill a few plates.
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Wash and dry grapefruits.
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Peel and finely chop the bright zest, avoiding any white pith; set aside.
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Remove the ends and all white pith from the grapefruits. Over a bowl, segment the fruit, catching all juices. Squeeze any remaining juice from the membranes.
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Combine zest, fruit, juice, 4 cups of water, and sugar in a large pot; bring to a boil.
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Place membranes and seeds in a cheesecloth bag, then add to the pot.
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If canning, sterilize jars and lids with boiling water.
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Cook marmalade to 220°F and hold for 5 minutes.
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Test for set: place a small amount on a chilled plate, swirl, and drag a finger through. If not set, cook for 5 more minutes and retest.
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Remove and squeeze the pectin bag; discard it. Let marmalade rest off heat for 5 minutes.
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Stir marmalade, then ladle into clean jars, leaving 1/2 inch headspace. Secure lids.
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If canning, process jars in boiling water for 10 minutes. Cool jars to room temperature before storing.