Blushing Grapefruit Marmalade
Capture the sweet tang of citrus sunshine with this decadent Blushing Grapefruit Marmalade, a homemade preserve that’s as vibrant in flavor as it is in hue. Crafted from ruby red grapefruits and a hint of lemon for added brightness, this marmalade achieves a perfect balance of tart and sweet with just the right amount of bitterness from delicate strips of zest. The natural pectin from the fruit pulp creates a luscious, gel-like consistency, while the slow simmering process allows the flavors to meld into a rich, caramelized citrus sensation. Whether spread generously over buttery toast, swirled into yogurt, or paired with cheeses for an elegant charcuterie board, this marmalade adds a sophisticated pop of color and flavor to your pantry staples. With its all-natural ingredients and traditional canning method, it’s the ideal recipe for citrus season and an unbeatable way to savor that sun-kissed grapefruit glow year-round.
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Recipe Information
Ingredients
- 4 whole (medium-sized) Ruby red grapefruits
- 1 whole Lemon
- 4 cups Granulated sugar
- 4 cups Water
Instructions
1. Wash the grapefruits and lemon thoroughly under running water to remove any residue or wax.
2. Using a vegetable peeler, finely peel off the outer zest of the grapefruits and lemon, avoiding the white pith. Slice the zest into thin strips, about 1 to 2 inches long.
3. Halve the peeled fruits and juice them into a large bowl. Remove all seeds and set aside. Reserve the pulp for later use.
4. Add the grapefruit and lemon zest strips, fresh juice, and water to a large, heavy-bottomed pot.
5. Scoop the reserved fruit pulp into a piece of cheesecloth or a fine-mesh strainer and secure it into a bundle. Add the bundle to the pot; this helps release pectin into the mix, which will help the marmalade set.
6. Place the pot over medium-high heat and bring the mixture to a boil. Reduce the heat and simmer gently for 30 minutes, stirring occasionally.
7. Remove the cheesecloth bundle and squeeze it firmly back into the pot to release any remaining pectin. Discard the bundle.
8. Gradually stir in the granulated sugar. Raise the heat to medium-high and bring the mixture to a full rolling boil, stirring frequently.
9. Continue boiling for 20 to 30 minutes, or until the marmalade thickens and reaches the desired consistency. To test for doneness, place a small spoonful on a chilled plate. If it forms a gel-like skin and wrinkles when pushed with your finger, it’s ready.
10. Remove the pot from heat and skim off any foam on the surface.
11. Carefully ladle the hot marmalade into sterilized jars, leaving about 1/4 inch of headspace. Secure lids tightly.
12. Process the jars in a boiling water bath for 10 minutes to ensure proper sealing, if desired. Let jars cool completely on a wire rack.
13. Store sealed jars in a cool, dark place for up to 1 year. Refrigerate any opened jars and use within 2 weeks.
Nutrition Facts
Calories |
3572 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.1 g | 3% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 30 mg | 1% | |
| Total Carbohydrate | 932.2 g | 339% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 884.4 g | ||
| Protein | 10.4 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 287 mg | 22% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 1700 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
