I grew up eating marmalade and toast for breakfast, so this recipe brings back some great memories. It’s tart, tangy, and delicious on biscuits. I think pink grapefruit gives the extra flavor needed for an amazing tasting marmalade recipe and is such a special treat, you can make this is a gift.
This marmalade recipe is not difficult to make. If you’ve never made jelly or jam in your life, then this is your recipe! That’s how forgiving and easy it is. Plus, it so delicious!
It’s great on:
- toast
- biscuits
- marinades
- mix into salad dressigns
- add to yogurt
- add to oatmeal
- add it to a cake layer
- Don’t forget your charcuterie board!
So many wonderful ways to use grapefruit marmalade. Plus, it’s fresh from scratch and easy to make.
I’ve put together step by step instructions with pictures to make it as simple as possible. Just follow the steps and enjoy the fact that you made something so cool FROM SCRATCH!
Pink Grapefruit Marmalade Step by Step with Pictures
Slice grapefruits and lemons in half and squeeze the juice into a large pot.
Take the white ribs and seeds out of the middle of each piece of fruit and place the seeds and ribs into a cheese cloth (or clean old white t-shirt).
Slice the skins into fine strips and add them to the pot.
Add 7 cups of water.
Hang the cheese cloth with the seeds and membranes over the side of the pot where it is submerged in the water.
Add sugar to taste and stir until it is dissolved. I add about 6-1/2 cups of sugar, but you can try adding 6 and taste it before adding more. Typically, recipes for this amount may go up to 7 cups. Less sugar than 6 cups, and it won’t set well.
Cook over low heat and continue to stir until the sugar is dissolved and the rinds are soft (1-1/2 to 2 hours). It should stem but not boil.
Remove the cheesecloth and with a glove, carefully squeeze out all remaining liquid into the pot (You can also place it in a sauce pan until it cools, then squeeze it into the large pot and pour the liquid from the saucepan back into the large pot. Discard contents of cheesecloth.
Increase the heat and bring the mixture to a boil. When the thermometer reaches 220 degrees Fahrenheit, it is at jelly stage and ready to set (about 20 minutes).
Carefully ladle the marmalade into canning jars. Leave about 1/4 inch head space so that expansion won’t break the jar. Seal the jars and put them into a water bath (I just washed out the same pot and filled it with water to boil). Let jars sit in boiling water for 10 minutes.
Remove the jars from the hot bath and allow them to cool before storing. You should hear each lid pop down and seal properly.
Marmalade Recipe Printable Version
I’ve put together the above instructions into an easy to read, printable version. Let me know if you have any questions. I hope you enjoy!
Pink Grapefruit Marmalade
Equipment
- 1 large pot
- 6 8oz canning jars
Ingredients
- 2 large pink grapefruits
- 2 thick skinned lemons
- 7 cups water
- 6-1/2 cups granulated sugar
Instructions
- Slice grapefruits and lemons in half and squeeze into a large pot. Take the white ribs and seeds out of the middle and place in a cheese cloth (or clean old white t-shirt). Slice the skins into fine strips and add to the pot.
- Add 7 cups of water to the pot and hang cheese cloth with seeds and membranes over the side of the pot where it is submerged in the water.
- Add sugar and stir until dissolved.
- Cook over low heat, stirring until sugar is dissolved and rinds are soft (1-1/2 to 2 hours).
- Remove cheesecloth, carefully squeezing out all remaining liquid into the pot. Discard contents of cheesecloth.
- Increase heat and bring mixture to boil. When thermometer reaches 220F it is at jelly stage and ready to set (about 20 minutes). Carefully ladle into canning jars. Leave about 1/4 inch head space so expansion won’t break the jar.
- Seal jars and put in a water bath. Let jars sit in boiling water for 10 minutes. Remove jars from bath and allow to cool before storing.
I love this recipe!
It’s such a beautiful balance of sweetness and tart with freshness and brightness all built into one. I’m not even a jam/jelly kind of person, because I don’t eat a lot of sweets, but there’s something about this grapefruit marmalade that fits that special category of deliciousness that fits all kinds of taste buds.
I hope you enjoy it as much as I do.
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