Less commonly available in stores than orange marmalade, grapefruit marmalade mades a great homemade food gift. It is excellent on toast, but also shines when added to meat glazes and marinades (especially with pork).
This recipe can be made with either pink or white grapefruit. Like all traditional citrus marmalades, it doesn't require added pectin because citrus peel is naturally high in pectin (the stuff that makes the marmalade jell).
Prep Time: 15 minutes
Cook Time: 2 hours, 15 minutes
Canning Time: 10 minutes
Total Time: 2 hours, 40 minutes
Yield: 2 - 3 half pint jars
2 large organic grapefruits (note: it's important that they are organic because you will be using the peels. You do not want pesticide residue in your marmalade, right?
- 1 3/4 to 2 1/4 pounds granulated sugar
- 1/4 cup lemon juice
Weigh the whole grapefruits. Measure and set aside an equal amount by weight of granulated sugar.
Wash the two whole grapefruits. Place them in a pot with enough water for them to float. The pot should be large enough for the grapefruits to move around easily in the water. Bring to a boil over high heat.
Reduce heat to medium. Cook at a low boil for 2 hours. Keep a separate pot or kettle of hot water ready and use it to top up the water in the pot containing the grapefruits if necessary.
Drain the grapefruits in a colander. Let them cool until you can comfortably handle them.
Cut the grapefruits in half. Strain their juice into a large pot (you could also use a citrus reamer to capture even more of the juice). Discard the seeds.
Chop the remaining grapefruit peels into finely slivered pieces. Some recipes avoid the white parts of the grapefruit peels because they can be bitter, but I find the marmalade doesn't set well unless the white piths are included. Any bitterness is negligible in the final result. Add the finely chopped grapefruit peels to the juice in the pot.
Add the previously weighed sugar and the lemon juice to the other ingredients.
Cook over low heat, stirring constantly, until the sugar is completely dissolved.
Raise the heat to high. Boil vigorously, stirring often, until the marmalade reaches the jell point.
Skim off any foam from the surface. Ladle the hot marmalade into clean canning jars (it is not necessary to sterilize the jars for this recipe because of the long processing time). Leave 1/2-inch head space between the surface of the marmalade and the rims of the jars.
Screw on the canning lids. Process in a boiling water bath for 10 minutes.
Tip: Marmalades are unusual among sweetened fruit preserves in that they continue to set up, or jell, for at least a week after they initially cool. This means that marmalades can seem too liquid when the jars first cool, even if they reached the jell point while they were cooking.