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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.
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
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1
Measure the sugar into a large bowl and set aside.
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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.
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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.
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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.
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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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