Grapefruit marmalade has a captivating sweet-bitter taste and is a great alternative to more common preserves. I seriously can’t figure out why this refined and elegant marmalade isn’t more popular.
The technique for making grapefruit isn’t all that difficult, it just requires a slightly different approach (and more sugar!) than other kinds of marmalade.
- To keep the marmalade from being overwhelmingly bitter the grapefruit is peeled, but only part of the peel is used and the white pith is discarded.
- Organic grapefruit is strongly suggested because the peel is an essential element in the marmalade and no one want to eat pesticide residue.
- Pink grapefruit varieties have a sweeter and more inviting flavor than the white.
- The first time I made grapefruit marmalade I thought it would be the lovely blush color of the grapefruit flesh. Yet, the laws of color mixing don’t change: pink flesh + yellow peel = jeweled orange hued marmalade.
- The on-task time for making marmalade is fairly short, but grapefruit marmalade benefits immensely from following a three-day process. The soaking of the fruit in water serves two purposes: it helps the pectin develop to set the marmalade and reduces the intensity of the bitter peel.
Be warned: once you’ve made this marmalade, you may never go back to other more pedestrian kinds of marmalade!
Grapefruit Marmalade Recipe
2 cups combined organic pink grapefruit supremes (sections) and juice (from about 2 lbs grapefruit, or 3-4 grapefruit depending on the size)
½ cup organic grapefruit peel
3 cups filtered water
2 ½ cups pure cane sugar
- Using a vegetable peeler, peel grapefruit into long thin pieces about 1 inch in diameter. Cut pieces into 1/8 inch wide strips. You will not need the peel from all the grapefruit. Discard the peel you don’t need.
- Cut the ends of the peeled grapefruit and stand it on a cutting board. Following the grapefruit form, cut the pith (white part) off the grapefruit with a sharp knife. Cut out each section with a paring knife. The method of peeling citrus fruit then removing the sections is called supreming and the grapefruit sections are called supremes.
- Save any seeds from the grapefruit and tie them up in a small cheesecloth bundle with kitchen string.
- In a medium bowl, cover the grapefruit and all juice saved from supreming as well as the seed bundle with 3 cups filtered water. Cover with plastic wrap and let soak 12 to 24 hours.
- Add 2 ½ cups cane sugar to grapefruit, peel, seed bundle and water. Pour in 3 quart non-reactive pan and bring to a boil. Boil for 10 minutes. Take off heat, pour back into bowl, cover and let sit again for 12 to 24 hour
- Pour grapefruit mixture into non-reactive pan and bring to a boil over medium to high heat. Reduce heat and let simmer until marmalade reaches 220 degrees, about 30 to 45 minutes.
- Take off heat and let cool.
- Marmalade can be kept in refrigerator for up to 2 weeks or in freezer for up to 3 months.