Homemade Grapefruit Marmalade Recipe: Best Grapefruit Recipe
Grapefruit marmalade is special because of its unique blend of tangy, sweet, and slightly bitter flavors, making it stand out from other fruit preserves. Here’s what makes it unique:
1. Distinctive Flavor Profile
- Grapefruit brings a refreshing tartness balanced by the sweetness of the sugar, creating a marmalade that is both zesty and sophisticated.
- Its mild bitterness, derived from the zest and white pith, adds depth and complexity, setting it apart from sweeter marmalades like orange.
2. Use
- Grapefruit marmalade is more than a spread for toast. It works beautifully as a glaze for poultry, fish, or pork, in vinaigrettes, or even in cocktails and desserts.
3. Nutritional Benefits
- Packed with vitamin C and antioxidants, grapefruit adds a healthful aspect to your marmalade. While sugar is present, the natural benefits of the fruit shine through.
In the following section I will be guiding you on how to make the best grapefruit marmalade recipe. This easy grapefruit marmalade recipe produces result that is much better than storebought grapefruit marmalade.
Homemade Grapefruit Marmalade Recipe: Best Grapefruit Recipe
Follow the recipe that shows you how to make perfect homemade grapefruit marmalade with few steps.
Equipment
- Large pot or saucepan
- Sharp knife
- Cutting board
- Measuring cups
- Citrus juicer
- Fine-mesh strainer or cheesecloth
- Candy thermometer (optional)
- Sterilized glass jars with lids
Ingredients
- 2 large grapefruits preferably organic
- 1 lemon juice and zest
- 4 cups water
- 4 cups granulated sugar
Instructions
Prepare the Grapefruit:
- Wash the grapefruits thoroughly.
- Use a vegetable peeler to remove the zest (outer skin), avoiding the white pith. Slice the zest into thin strips.
- Peel off the white pith from the grapefruits and discard.
- Segment the grapefruit, removing seeds and any remaining membranes. Collect the juices in a bowl.
Combine Ingredients:
- In a large pot, combine the grapefruit segments, zest, and juice.
- Add the juice and zest of the lemon.
- Pour in the water and bring the mixture to a boil over medium heat.
Simmer:
- Reduce the heat to low and let the mixture simmer for about 45 minutes, or until the fruit is soft and the liquid has reduced slightly.
Add Sugar:
- Stir in the sugar, ensuring it dissolves completely.
- Bring the mixture back to a boil and continue cooking until it reaches the gel stage (220°F/104°C on a candy thermometer).
- To test, place a small amount on a chilled plate, if it wrinkles when pushed, it’s ready.
Skim Foam:
- Remove any foam that forms on the surface to ensure a clear marmalade.
Jar the Marmalade:
- While the marmalade is still hot, ladle it into sterilized jars, leaving about ¼ inch of headspace.
- Wipe the rims, seal with lids, and process in a boiling water bath for 10 minutes.
Cool and Store:
- Let the jars cool at room temperature.
- Once sealed, store in a cool, dark place for up to 1 year. Open jars should be refrigerated and used within 3 weeks.
Nutrition
Calories: 50kcal
Tried this recipe?Let us know how it was!
