Grapefruit and Grenadine Marmalade
Elevate your breakfast spread with the vibrant and tangy flavors of Grapefruit and Grenadine Marmalade, a unique twist on traditional preserves. This recipe combines the bittersweet zest of ruby red grapefruits with the rich, fruity depth of grenadine syrup, balanced by a hint of zesty lemon juice. The slow simmering process not only softens the grapefruit peel but also extracts its aromatic oils, creating a marmalade with a beautiful balance of sweet and tart. Perfect for spreading on toast, dolloping onto yogurt, or even glazing roasted meats, this homemade preserve is a burst of sunshine in every jar. Plus, with its striking coral hue and easy-to-follow preparation, it’s as stunning as it is delicious. Try it today and transform simple ingredients into a gourmet treat!
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Recipe Information
Ingredients
- 4 large Ruby red grapefruits
- 4 cups Water
- 4 cups Granulated sugar
- 3 tablespoons Grenadine syrup
- 2 tablespoons Lemon juice
Instructions
Wash the grapefruits thoroughly and pat them dry. Use a sharp knife to remove thin strips of zest from two of the grapefruits. Avoid the white pith, as it is bitter.
Peel all four grapefruits and remove the segments, discarding the white pith and membranes. Collect the juice in a bowl while segmenting the fruit to avoid wastage.
Roughly chop the grapefruit segments and zest, and place them in a large heavy-bottomed pot.
Add 4 cups of water to the pot along with the collected grapefruit juice. Bring the mixture to a steady boil over medium-high heat.
Reduce the heat to medium-low and simmer uncovered for 40 minutes, stirring occasionally. This will soften the zest and fully extract the flavor from the fruit.
Measure the cooked mixture and add an equal amount of granulated sugar (about 4 cups). Stir well to dissolve the sugar completely.
Add the grenadine syrup and lemon juice to the pot and stir to combine.
Increase the heat to medium-high and bring the mixture to a rapid boil. Cook for 20-30 minutes, stirring frequently, until the marmalade thickens and reaches a gel-like consistency.
To test if the marmalade has set, spoon a little onto a chilled plate and let it cool. Push it gently with your finger; if it wrinkles, it is ready. If not, continue cooking and test again in 5 minutes.
Once the marmalade is ready, remove it from the heat and let it rest for 5 minutes, stirring occasionally to evenly distribute the zest.
Carefully ladle the hot marmalade into sterilized jars, leaving about 1/4 inch of headspace. Seal the jars immediately and allow them to cool at room temperature.
Store the marmalade in a cool, dark place for up to 6 months. Refrigerate after opening.
Nutrition Facts
Calories |
873 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.7 g | 3% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 39 mg | 2% | |
| Total Carbohydrate | 218.7 g | 80% | |
| Dietary Fiber | 26.1 g | 93% | |
| Total Sugars | 158.8 g | ||
| Protein | 13.1 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 346 mg | 27% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 2190 mg | 47% | |
*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.
