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.
- 2 large grapefruits, thick skinned
- 1 large lemon, thick skinned
- 2 cups water
- 4 cups granulated sugar
- 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.
- 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.
- 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.
- 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).
- Remove jars from water bath, let cool for 12 hours and test for airtight seals.
- 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 Also: Preparing 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