Grapefruit Marmalade

This grapefruit marmalade embodies everything I love about freshly squeezed juice: the tiny bits of pulp; the citrusy aroma; and the clean, bright flavor. I kept this recipe as simple as possible, but feel free to play with the flavors. Substitute two oranges for one of the grapefruit, or toss half a split vanilla bean into the pot along with the chopped fruit.

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Grapefruit Marmalade

About This Recipe

Yield:Makes about 7 1/2 cups, or 7 half-pints plus a little extra
Active time:1 hour, 15 minutes
Total time:2 hours
This recipe appears in: Preserved: Grapefruit Marmalade

Ingredients

  • 6 1/2 cups sugar
  • 4 medium or 3 large pink grapefruit
  • 1/8 teaspoon baking soda
  • One (1.75-ounce) package regular powdered fruit pectin
  • 1/4 teaspoon unsalted butter

Procedures

  1. 1

    Measure the sugar into a large bowl and set aside.

  2. 2

    Wash the grapefruit and remove the rinds in quarters. Discard 4 of the quarters (the rind of 1 grapefruit). Thinly slice the remaining quarters lengthwise, then roughly chop them crosswise into smaller pieces. Transfer the rinds to a large pot and add 2 cups of water and the baking soda. Bring to a boil over medium-high heat, cover, lower the heat, and simmer until the rinds are soft and beginning to turn translucent, about 15 minutes.

  3. 3

    Meanwhile, roughly chop the grapefruit and remove any seeds. Transfer the grapefruit to a food processor and pulse until coarsely chopped. Add the fruit to the pot with the rind and return the mixture to a simmer. Simmer, covered, until the fruit has softened a bit, about 15 minutes.

  4. 4

    Measure 5 cups of the fruit mixture, making sure to get a good combination of rind, fruit, and juice. Discard the remaining fruit mixture. Return the reserved 5 cups of the fruit mixture to the pot. Stir in the pectin and the butter and bring to a boil over high heat, stirring constantly. Add the sugar all at once and return the mixture to a full rolling boil, stirring constantly. Boil hard for one minute.

  5. 5

    Remove the pot from the heat and skim any foam from the surface of the marmalade with a cold metal spoon. Ladle the marmalade into hot, sterilized jars and process them in a hot water bath for 10 minutes.

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