Grapefruit Marmalade Recipe

grapefruit marmalade
Philippe Desnerck / Getty Images
  • 14 hrs
  • Prep: 60 mins,
  • Cook: 13 hrs
  • Yield: 4 half-pints (serves 40)
Ratings

This no-pectin recipe for grapefruit marmalade makes 4 half pints. It can be used in many recipes as well as with toast in the morning. 

One reader wrote that she made the marmalade with a combination of grapefruit, oranges, and lemons. Another reader thought the pith should be left in for a properly bitter flavor. If you are looking for a bitter marmalade, peel some of the pith along with the outer peel. See the reader suggestions below the recipe.

What You'll Need

  • 2 large grapefruits, thick skinned
  • 1 large lemon, thick skinned
  • 2 cups water
  • 4 cups granulated sugar

How to Make It

  1. Peel the grapefruit and lemon; cut away inner white part of peel leaving rind and white pith. Cut rind into slivers 3/4 inch long and 1/8 inch wide. Chop fruit coarsely, reserving juice.
  2. In an 8-quart nonreactive heavy kettle over moderately high heat, simmer rind, chopped fruit, reserved juice, and water, uncovered, 10 minutes. Pour into a large heatproof glass bowl and let stand, covered, in a cool place overnight.
  1. Return mixture to kettle. Add sugar and set over moderate heat. Insert a candy thermometer and bring to a boil, stirring until sugar dissolves. Continue boiling, stirring occasionally, until thermometer registers 218 degrees F to 220 degrees F.
  2. Remove from heat, skim off foam and ladle into sterilized half-pint canning jars, leaving 1/4-inch head space. Wipe rims, seal jars and process in a boiling water bath for 10 minutes (15 minutes for altitudes above 6000 feet).
  3. Remove jars from water bath, let cool for 12 hours and test for airtight seals.
  4. Label and store in a cool, dark place. If you decide not to sterilize and process jars, refrigerate marmalade and serve within three weeks.

See AlsoPreparing Jars for Canning


Reader Comments and Suggestions

"I used a combination of grapefruits, oranges, and lemons. I peeled the rind with a potato peeler. Used a mini-food processor to chop into small pieces. Boil the pieces in 3 changes of water to remove bitterness until tender - about an hour. Separate the slices of fruit, remove seeds, and rough chop them. Place equal parts of fruit and sugar in a pot. Do not add water. Cook uncovered for about an hour. Can check to see if the liquid is syrupy enough by placing some drops on a plate. Add the boiled rind pieces and stir well and cook for a few more minutes. Ladle into clean sterile jars. So good." Iberna

"Diana, I love making jams. This was my first attempt at​ making marmalade. This came out delicious! Thank you for having this recipe for me to use. Although time-consuming, it was really worth it. One of the best tasting marmalades I have ever had." Doli