Homemade Grapefruit Marmalade is bursting with citrus flavor. It’s well worth the time. You’ll never want store-bought marmalade again.
This is one of the many treats I made when my grapefruit tree went nuts this winter. My tree produced lots of fruit but it was seedy so not that great for eating. My grapefruit look like oranges but they’re quite sour.
I used a vegetable peeler to get the zest without the bitter pith. Grapefruit is low in pectin so you need all the pulp you can get. I sectioned my grapefruit like you do when making a fruit salad (slice the fruit out of the membranes).
The membranes and seeds go in a cheesecloth bag and everything but the sugar sits in a pot overnight. Letting the fruit, peel, seeds and membranes sit overnight helps extract as much pectin as possible before you start cooking.
It turns out that you have a choice when you make grapefruit marmalade. The flavor is brightest right before the marmalade fully jells (at around 220°F). As you continue heating the marmalade, the sugar caramelizes a bit so you loose some of the bright flavor but your marmalade is more solid.
The first batch I made was on the runny side. I loved the flavor and didn’t want to cook it to the higher temperature so I added a bit more pectin. The result was fresh fruit flavor in a more solid marmalade.
You can test how done your marmalade is by putting a spoonful on a frozen plate. Wait a few seconds and then run your finger through the jelly. Marmalade that is set will pile up in front of your finger and leave a smooth trail on the other side.
Rather than squeeze the grapefruit for juice, I sectioned mine (like for a fruit salad). This gets as much pulp as possible. Nutrition information is provided as a guide only. Please consult a dietician for specific dietary needs.
Serving Size: 2 tablespoons
Amount Per Serving: Calories: 99Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 3mgCarbohydrates: 25gFiber: 1gSugar: 20gProtein: 1g
Rather than squeeze the grapefruit for juice, I sectioned mine (like for a fruit salad). This gets as much pulp as possible.
Nutrition information is provided as a guide only. Please consult a dietician for specific dietary needs.