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
- Vegetable peeler
- 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
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