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Grapefruit Marmalade
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
1495 minutes
Whip up a zesty marmalade with ruby red grapefruit and sugar. Perfect for toast or any recipe needing a citrusy touch.
Ingredients:
  • 4 ruby red grapefruits
  • 3 cups white sugar
Instructions:
  • Check two 5-ounce jars for cracks and rust on the rings, and discard any damaged ones. Place jars in simmering water until marmalade is ready. Clean new lids and rings with warm soapy water.
  • Start by gently washing and completely drying all the grapefruits. Using a zester, create delicate zest ribbons from 2 of the grapefruits and set them aside. Next, carefully remove thin strips of peel from the remaining 2 grapefruits using a sharp paring knife.
  • Peel and discard the white parts of the fruit. Slice the grapefruits into rounds, making sure to remove any seeds.
  • Place grapefruit wheels and zest strips in a non-reactive saucepan. Mix in sugar until fruit is well coated. Heat over medium-high heat until bubbling, stirring constantly. Mash fruit until smooth. Reduce heat to low and simmer, stirring frequently. Skim off any lingering white froth. Cook for around 10 minutes until marmalade coats the back of a spoon.
  • Place zest ribbons and cook for an additional 5 minutes. Spread a thin layer of marmalade on a plate and freeze. Check the consistency after 3 minutes.
  • Take the marmalade off the heat once the sample from the freezer reaches your preferred consistency.
  • Fill hot, sterilized jars with grapefruit jam, leaving 1/4 inch of space at the top. Remove air bubbles by running a clean knife or thin spatula around the inside of the jars. Wipe rims clean with a damp paper towel to ensure no residue remains. Seal with lids and screw tightly closed.
  • 1. Fill a large stockpot halfway with water and place a rack at the bottom. Bring to a boil. 2. Using a jar holder, carefully lower jars into the boiling water, ensuring they are 2 inches apart. 3. Pour more boiling water into the pot until jars are covered by at least 1 inch. 4. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
  • Let the jars cool in the stockpot for 24 hours, making sure they are few inches apart. Press the center of each lid gently to ensure it is secure. Afterward, you can remove the rings and store the jars in a cool, dark place.

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