Best Grapefruit Marmalade Recipes

GRAPEFRUIT MARMALADE

Steps:

• 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.

PINK GRAPEFRUIT MARMALADE

Steps:

• In a large pot, place the two grapefruit in just enough water to make them float freely.
• Bring to a boil, and let boil for two hours (add water from a kettle if too much boils away and the grapefruit touch the bottom).
• Drain the grapefruit, discard water and let fruit cool (or else you'll burn your hands!).
• Slice the grapefruit as finely as possible, and chop a bit. This is tedious, but not difficult. It doesn't have to be uniform.
• Chuck the grapefruit, sugars and lemon juice back into the pot, and dissolve the sugars on low heat.
• Bring to a boil and let bubble until you reach the jell point, about 15 minutes, give-or-take.
• If you like a smoother consistency, blitz in a blender for a bit until you like what you see.
• Ladle into clean, sterilized jars and process in a hot water bath for ten minutes.

ORANGE-GRAPEFRUIT MARMALADE WITH GINGER

Steps:

• Cut fruit in half, squeeze out juice and pulp, discard seeds. The volume of this should be approximately 4 cups. Remove zest, this should yield approximately 1/2 cup. Transfer juice, pulp and zest to a large glass bowl. Cover and refrigerate for 24 hours. This helps the peel to soften.
• After soaking, put the citrus in a large stockpot. Add 6 cups of water, simmer for 1 1/2 hours. A sample of the peel should feel quite tender if rubbed between fingers. Add sugar and ginger. Bring to a boil, stirring constantly with a wooden spoon. Boil hard for 20 minutes until sugar is dissolved and mixture is thickened. If the mixture foams up, add a pat of butter and the froth will subside.
• Test for jell-point: drop a small amount of hot marmalade on a chilled plate. Return to the freezer for 1 minute. If surface forms a skin, it has reached jelling point, if still syrupy, continue cooking and test again in 5 minutes.
• Remove from heat, stir in pectin. Cool for 15 minutes, spoon into half-pint sterilized jars leaving 1/4-inch headspace and seal.
• ** Recipe Note: Traditionally the citrus seeds and pith are enclosed in a nylon bag and boiled along with the juice/pulp. This releases the natural pectin that is stored in that part of the orange. For time and ease, we eliminated that step and used store-bought fruit pectin. It worked very well.
• ***To sterilize the canning jars, wash the containers in hot, soapy water and rinse. Boil them in a large pot for 10 minutes. Keep the jars in hot water until ready to use to prevent the jars from cracking. Dry with paper towels before filling with marmalade. Once filled, put on lids and collar. Boil again for 10 minutes to seal the jars.

QUICK GRAPEFRUIT MARMALADE

Steps:

• Slice the grapefruit very very thinly with a sharp knife, into flat slices. then cut these into strips, and cut the strips into smaller bits. Keep all the juice that flows out, if it's a juicy grapefruit.
• Bring 6 cups of water to a boil, and then add the grapefruit slices and juice.
• Keep at a low boil, adding the sugar. Continue boiling for quite some time (20-30 minutes), until it begins getting thicker.
• The tricky part is knowing when to stop boiling. If you wait too long, it will become too thick when it cools. The important thing to know is it thickens a bit when cooling, so you have to stop it before it reaches the desired consistency. I put a porcelain dish in the fridge, then pour a little onto the dish - if it congeals a little, then it's ready.
• Before you bottle it, eat it with bread while it's still warm - it's delicious!
• Pour in any clean bottle, and refrigerate.

ORANGE LEMON GRAPEFRUIT MARMALADE

Steps:

• Squeeze juice from fruit and keep.
• Slice fruit thinly.
• Quickly wash sliced peel in cold water and rinse.
• Add water and juice.
• Keep for 3 hours in a cool place.
• Cook in a heavy saucepan for 30 minutes medium heat.
• Add sugar and cook and stir another 20-30 minutes on high heat.
• Pour into sterilised jars.

GRAPEFRUIT AND GINGER MARMALADE

Steps:

• Scrub & rinse fruit, put it and the gingerroot into a large sauce-pan; cover & simmer for 2 hours (until soft).
• Remove pan from heat; leave grapefruit to cool overnight.
• Next day, halve the fruit, scoop the pulp and seeds into a strainer; set over a wide bowl, rub/press fruit through strainer into the pan below.
• Add back the cooking liquid and the sugar; heat gently until sugar dissolves.
• Bring to a boil and then boil for three minutes.
• Meanwhile---finely slice the peel (or process for a few seconds in food processor); stir peels into boiling syrup, continue until mixture reaches 200*F (for sea level).
• Remove pan from heat; skim foam, let stand for 5 minutes to stabilize fruit throughout.
• Spoon marmalade into hot jars, seal with two-part lids.
• Process in a boiling water-bath for 15 minutes (sea level).
• Label jars, store in a cool-dark place.
• NOTE: Just before spooning into jars, add a splash of rum. Yippee!

ORANGE-GRAPEFRUIT MARMALADE

Steps:

• Remove peels from fruit and scrape off excess pith. Cut peels into fine strips.
• In saucepan, combine peels, baking soda and 1 1/2 cups water. Bring to boiling, cover and simmer 20 minutes.
• Meanwhile, remove white membrane from fruit and section, working over bowl to catch juices. Discard seeds.
• In 8-10 quart Dutch oven, combine sections, juice and undrained peel. Cover and simmer 10 minutes.
• Measure 3 cups cooked fruit mixture; add sugar and mix well.
• Bring to full rolling boil and boil, uncovered, 1 minute.
• Remove from heat, stir in liquid pectin and skim off foam with metal spoon. Stir and skim for 10 minutes.
• Pour into hot, sterilized jars and seal.

RUBY-RED GRAPEFRUIT MARMALADE

Steps:

• 1. remove thin outer rind of grapefruit and lemons with a vegetable peeler and slice thin using scissors or a sharp knife. Or use a zester. Place rind and water in a large stainless steel or enamel saucepan. Bring to a boil over high heat; cover, reduce heat and boil gently for 20 minutes.
• 2. Remove and discard remaining white rind and seeds from fruit. Finely chop pulp in a food processor or blender and add to saucepan. Bring to a boil over high heat, reduce heat, cover and boil gently for 10 minutes, stirring frequently.
• 3. Add sugar to fruit. Return to a boil over high heat and boil rapidly, uncovered until mixture will for a gel (using the ball blue canning method for testing), about 30 minutes, stirring frequently. Remove from heat.
• 4. Ladel into hot jars and process for 10 minutes, or longer depending on your elevation.

GRAPEFRUIT MARMALADE WITH VANILLA AND ANISE

Steps:

• Using a sharp knife, remove peel and white pith from 1 grapefruit and thinly slice. Remove peel and white pith from remaining grapefruit and discard (you won't want all of the peel and pith in the marmalade). Slice flesh of both grapefruits into rounds; remove any seeds.
• Combine sliced peel, grapefruit, and star anise in a large saucepan; scrape in seeds from vanilla bean and add pod. Toss to combine; pour in 4 cups water and bring mixture to a boil. Reduce heat and gently simmer until reduced by three-quarters, about 1 1/2 hours. Add sugar, return to a simmer, and cook until mixture is thickened and juices are syrupy (mixture will set up when a small amount is spooned onto a cold plate), 1-1 1/2 hours longer.
• Let marmalade cool slightly, then stir in lemon juice. Spoon into clean jars and let cool.
• Do Ahead
• Marmalade can be made 2 months ahead. Cover and chill.

GRAPEFRUIT AND PINEAPPLE MARMALADE

Steps:

• Pare pineapple and shred.
• Cut grapefruit and lemon into quarters, then thin slices (remove any seeds).
• Measure fruit and add 3 pints of water for each pint of fruit.
• Set aside until the next day.
• Cook approximately 3 hours, or until rind is tender.
• Set aside until the next day.
• Measure and add an equal amount of sugar.
• Bring to the boil and cook until 223F or jelly "sheets" off the spoon (dip a cold spoon into the boiling liquid for only an instant, if 2 drops run together as they drop forming a sheet, the jelly stage has been reached).
• Fill in sterilized jars and seal.

PINK GRAPEFRUIT AND POMEGRANATE MARMALADE

Steps:

• Using a paring knife or vegetable peeler, remove peel from the grapefruit in large strips than thinly slice it to make 1/4 cup. (try not to get too much pith with it, it can make it bitter).
• In a small saucepan, combine peel and water. Bring to a boil over high
• heat then reduce the heat and simmer, covered, for 15 to 20 minutes or
• until the peel is softened. Set aside.
• Remove and discard any remaining peel and pith from grapefruit. Finely chop grapefruit, discarding seeds and any connective membranes.
• Measure to make 3 cups, including juices.
• In a large nonreactive saucepan, combine grapefruit, cooked peel with liquid and pomegranate juice.
• Bring to a full boil over high heat, reduce heat and simmer for 5 minutes, stirring occasionally.
• Stir in pectin until dissolved. Bring to a full boil over high heat, stirring constantly.
• Add sugar in a steady stream, stirring constantly. Return to a full boil, stirring constantly to dissolve the sugar. Boil hard for 1 minute.
• Remove from heat and skim off any foam. Stir for 5 to 8 minutes to prevent floating rind. Ladle into prepared jars leaving a 1/4" headspace.
• Process jars in a boiling water bath for 10 minutes. Adjust time according to your altitude.

GRAPEFRUIT-AND-MEYER-LEMON MARMALADE

Steps:

• Remove the grapefruit skin with a vegetable peeler. Cut the peel into 1/8-inch slivers; stop when you have 3/4 cup. Discard the rest. Slice off the ends of the grapefruit and the remaining grapefruit peel and pith. Remove grapefruit segments, reserving membrane. Stop when you have 5 cups of segments.
• Cut the ends off the Meyer lemons, deep enough so you can see the flesh. Leaving the peel on, remove the segments of lemon and reserve the membrane. Cut the segments crosswise into 1/4-inch pieces. Put membranes from the grapefruit and Meyer lemons in a jelly bag and tie closed.
• In a wide and deep pot, combine the grapefruit segments, grapefruit peel, lemon pieces and jelly bag. Add lemon juice and 2 1/2 cups water. Simmer until the grapefruit peel is tender, 25 to 30 minutes. Let cool.
• Preheat the oven to 225 degrees. Working over a bowl in your sink, squeeze the liquid from the jelly bag; keep squeezing and wringing it out until you extract 1/3 to 1/2 cup of pectin. Add pectin and sugar to the pot. Place over high heat and boil, stirring now and then, until marmalade is between 222 and 225 degrees and passes the plate test. (Spoon a little onto a plate and put in the fridge for 3 minutes. If it thickens like jam, it is done.)
• Meanwhile, put 6 sterilized 8-ounce canning jars and lids on a baking sheet and place in the oven. When jam is done, remove jars from the oven. Ladle jam into the jars, filling them as high as possible. Wipe the rims. Fasten the lid tightly. Let cool. If you don't get a vacuum seal, refrigerate the jam.

PINK GRAPEFRUIT MARMALADE

Steps:

• 1. I have added lots of photos, some of which show some of the equipment I use. Attached to the equipment photos is information on how to sterilise jars & lids and other information you may find useful.
• 2. The day before you want to make the marmalade pour 6 pints of water into your maslin pan or very large saucepan.
• 3. Cut all the fruit in half and juice. I use an electric juicer as I have arthritis in my hands. Put the juice to one side and put any pips into a muslin bag. Cut the fruit in half again and peel off the membrane and put the membrane into the bag with the pips. Tie the bag to the handle of the maslin.
• 4. You then need to chop the fruit quarters into strips (shreds). Try to keep them all of an even size and no thicker than 2mm. I highly recommend the use of a ceramic knife - they really do make this part of the work easier. Place all the shreds into the maslin pan and give them a stir round and leave over night, 12 - 24hrs.
• 5. bring contents of pan to a boil and slow boil for approx 2hrs or until a shred can easily be squished between your thumb and finger. During this stage a lot of the water will evaporate and you need to keep an eye on it. By the time the shreds are soft enough you want to have about a third (2 pints) of the water you started out with. You may need to add an occasional quarter pint of water during this cooking time to ensure too much does not evaporate.
• 6. Remove the bag of pips and put aside. Add the juice you put aside yesterday and the sugar. Over a low heat stir continually until all the sugar has dissolved. If you are not sure then heat for a couple of minutes longer. Don't rush this step as you do not want your marmalade to crystallise.
• 7. The next step is to squeeze the bag of pips over the pan - I recommend using clean rubber gloves at this stage. You should hopefully see the pectin coming out - it looks white.
• 8. You now need to increase the heat to a fast boil. Once at boiling point set the timer for 15 minutes. You need to keep stirring and make sure the pan does not boil over. Before starting this stage I advise you to turn off the phones and lock the kids and dogs, cats etc in the cellar so that you have peace and quiet to enjoy this stage. ;)
• 9. After 15 minutes add the liquid pectin and boil for another 3 minutes. Test for a set. If ready let the mix rest for 10-15 minutes before pouring into sterilised jars as this helps the shreds to distribute evenly throughout the marmalade. Put on the lids and allow to cool fully before labelling

TART PINK GRAPEFRUIT MARMALADE

Steps:

• Peel grapefruit using a sharp knife. Slice the bitter white pith from the peel, leaving just a thin layer on the peel. Discard the pith. Cut the peel into thin (1/8 inches thick) slices and place in a medium bowl. (I found this easiest do do by cutting the peel in about 8 sections - I could then flatten it out and remove most of the white pith with my knife).
• Cut the grapefruit into sections, removing the membrane and seeds. Add the sections and any juice to the bowl. Stir in sugar. Cover and refrigerate for 24 hours - this is to tenderize the peel.
• Stir the orgeat and pectin into the bowl. Transfer to the bread pan fitted with the kneading paddle. Select the jam cycle and start.
• Scrape down the sides 5 and 10 minutes into the cycle.
• Transfer the marmalade to clean jars. Let cool, then cover and refrigerate. Keeps refrigerated for 4 to 6 weeks.
• Note1: Orgeat syrup is an almond-flavored syrup. It is used in cocktails or to flavor coffees.
• Note2: This makes a tart, English-style marmalade. For a sweeter marmalade, increase the sugar to 2 cups and the orgeat to 1/3 cup.

GRAPEFRUIT MARMALADE NO PECTIN RECIPE - (4.5/5)

Steps:

• 1.Wash and dry the grapefruits. Use a sharp vegetable peeler or paring knife, remove the brightly colored zest - and only the brightly colored zest - from the grapefruit. Be sure to leave behind any and all of the white pith directly underneath, it is very bitter. Chop the resulting zest - bigger pieces for chunkier marmalade, ribbon-like strips for a more spreadable result. Set zest aside. 2.Cut the ends off the zested grapefruits and then, working with one fruit at a time, cut off the thick white pith from around each grapefruit. Working over a bowl to catch the juices, hold a fully peeled grapefruit and use a sharp knife to cut out each section from the membrane holding the sections together. See How to Section Citrus for pictures if you've never done this before. 3.Squeeze any juice out of the membrane once you've cut out all the fruit. Set the membrane aside, along with any seeds - the pectin in these will help "set" the marmalade later. 4.Combine the zest, fruit, juice, 4 cups of water, and sugar in a large heavy pot and bring to a boil. 5.Meanwhile, lay a double layer of cheesecloth in a medium bowl and put membranes and seeds in the bowl. Lift up the corners and tie the cheesecloth into a bag to hold the membranes and seeds. Add this "pectin bag" to the pot. 6.While the mixture comes to a boil, put a canning kettle full of water on to boil if you're planning to can the marmalade. In any case, put a few small plates in the freezer to chill them. When canning kettle water boils, use it to sterilize the jars and lids. 7.Bring marmalade to 220°F and hold it there for 5 minutes. Be patient, this can take quite awhile. Put a dollop of the mixture on a chilled plate, swirl the plate to spread the mixture a bit, and drag your finger through the mixture. A "set" mixture will hold a clean track behind your finger. 8.Remove "pectin bag", squeezing any marmalade in it out and back into the pot before discarding the bag. Take marmalade off the heat and let sit 5 minutes. Set up clean jars next to the pot. 9.Stir marmalade to distribute the zest evenly in the mixture. Use a ladle to transfer the marmalade into the jars, leaving 1/2 inch of headspace at the top of each jar. Put lids on the jars. 10.If you're canning the marmalade, put the jars in the canning kettle and boil for 10 minutes. In any case, let jars cool to room temperature before putting in a cool dry cupboard (if you've hot water processed them) or the fridge (if you didn't hot water process). Marmalade will keep a really long time. It is all sugar. Opened marmalade needs to be in the fridge, but unless you use a dirty spoon in the jar, it seems to last for approximately forever, although officially people say 6 to 12 months.