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Grapefruit Marmalade
Grapefruit marmalade is a delightful homemade citrus marmalade that's a welcome change of pace from traditional orange. This recipe is a quick marmalade recipe, using pectin, which makes it easy to make at home.
👥 32 Servings⏱️ Prep & Cook: 1h⏳ Prep: 20 min🔥 Cook: 30 min👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- peeler
- saucepan
- knife
- bowl
- stove
📝 Preparation Steps
1
Wash the grapefruits and lemons with a vegetable brush. Optionally, you may use 2 tablespoons of baking soda mixed with 1 cup of water to wash your fruit.
medium lemon1
2
Remove the outer colored part of the grapefruit with a vegetable peeler. Cut only the outer layer, and do not get too much of the bitter white inner peeling (pith). Do the same with the lemon.
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3
Chop the grapefruit and lemon peels coarsely and place in a large saucepan.
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4
Add 1/8 tsp. baking soda and 2 ½ cups of water, stir to mix.
tsp. baking soda1/8
5
Bring the grapefruit and lemon peel mixture to a boil, cover, and reduce the heat to medium-low.
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6
Simmer the mixture for ⏱️ 20 minutes, stirring occasionally.
7
Cut off a small piece on each end of the grapefruit and lemon using a sharp knife.
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8
Working over a shallow bowl, remove the remaining white peeling from the fruit in strips from top to bottom until you have removed as much of the white layer as possible.
9
Slice open the membranes surrounding each grapefruit segment and carefully pull out the fleshy part of the fruit. Remove all seeds, and discard the membranes and seeds. Retain as much of the juice as possible in the shallow bowl.
10
Remove the membranes from the lemon segments in the same manner, or leave the membranes and chop the lemon into small pieces.
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11
Chop the grapefruit into small pieces.
12
Add the grapefruit, lemon, and all juices to the peeling mixture, increase the heat, and stir often until the mixture comes to a boil.
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13
Reduce the heat to medium-low and simmer, uncovered, for ⏱️ 10 minutes.
14
Increase the heat to high and bring the fruit mixture back to a hard boil, stirring often.
15
Add the package of pectin to the boiling fruit mixture, stirring to dissolve, and heat to a full rolling boil that does not stop as you are stirring.
16
Slowly add the sugar, stirring continuously, until all the sugar has been added and the jam returns to a full rolling boil.
17
Boil the jam for exactly one full minute.
18
Remove the marmalade from the stove and, optionally, skim the foam off the marmalade with a metal spoon.
19
Immediately pour or ladle the hot marmalade into prepared jars or freezer-safe containers, leaving ¼" headspace at the top of the jars.
20
Wipe the rims of the jars or containers with a clean cloth, and apply the lids.
21
Allow the marmalade to cool on the counter before freezing or refrigerating. If canning, preserve the marmalade using a hot water bath canning method for ⏱️ 10 minutes (or adjust processing time for altitude according to the chart).
22
After the processing time has elapsed, turn off the heat and leave the jars in the water bath for 5 more minutes (optional, but recommended).
23
Using a jar lifter, remove the marmalade and place the jars on a towel on the counter to cool for ⏱️ 24 hours. Check the seals and refrigerate any unsealed jars.
24
Sealed marmalade will retain peak quality for up to 12 months stored in a cool, dry place or pantry. If you did not can your marmalade, it could be stored in the freezer for up to 6 months or refrigerator for 3 weeks. Refrigerate the marmalade once opened.
Nutrition Facts
calories
102 kcal
fat Content
0.1 g
serving Size
1 serving
fiber Content
0.2 g
sugar Content
25 g
sodium Content
10 mg
protein Content
0.04 g
carbohydrate Content
27 g
saturated Fat Content
0.002 g
unsaturated Fat Content
0.005 g
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