Grapefruit and Pineapple Marmalade
Brighten your mornings with this zesty and tropical *Grapefruit and Pineapple Marmalade*, a delightful homemade preserve bursting with bold ruby red grapefruit and sweet, juicy pineapple. This small-batch recipe masterfully balances tangy citrus notes with the natural sweetness of fresh fruit, enhanced by a touch of lemon juice for a vibrant finish. Slowly simmered to perfection, this marmalade achieves a luscious texture and a fragrant aroma that's sure to captivate. Spread it on buttery toast, pair it with scones, or use it as a glaze for roasted meats—this versatile spread is a pantry must-have. With simple ingredients and step-by-step instructions, even novice home cooks can create this gourmet treat. Preserve it with a water bath canning method for long-term enjoyment, or enjoy it fresh from the jar within weeks. Whether gifting to loved ones or treating yourself, this grapefruit pineapple marmalade is the perfect blend of sunshine in a jar!
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Recipe Information
Ingredients
- 2 large Ruby red grapefruit
- 1 medium (about 3 cups diced) Pineapple
- 3 cups Granulated sugar
- 2 cups Water
- 2 tablespoons Lemon juice
Instructions
1. Wash and dry the grapefruits. Use a vegetable peeler to remove thin strips of the outer zest, avoiding the white pith underneath. Slice the zest into thin strips about 1 inch long.
2. Peel the grapefruits completely, removing all the white pith. Segment the fruit over a bowl to catch the juices, removing any seeds. Roughly chop the grapefruit segments and add them to the juice in the bowl.
3. Peel, core, and dice the pineapple into small chunks to yield about 3 cups of fruit. Set aside.
4. In a large, heavy-bottomed pot, combine the grapefruit zest, chopped grapefruit, pineapple, and any juices collected. Add the 2 cups of water.
5. Bring the mixture to a boil over medium-high heat, then reduce the heat to a gentle simmer. Cook for 20 minutes, stirring occasionally, until the fruit is softened.
6. Add the sugar and lemon juice to the pot, stirring until the sugar is completely dissolved.
7. Increase the heat to medium and cook the mixture while stirring frequently to prevent sticking. Continue cooking for about 60–70 minutes, or until the mixture thickens and reaches the gel stage (220°F/104°C on a candy thermometer).
8. Test for doneness by placing a small spoonful of the marmalade on a chilled dish. Allow it to cool briefly, then push it with your finger; if it wrinkles, it is ready. If not, cook a bit longer and test again.
9. Remove the pot from the heat and let the marmalade settle for a few minutes. Skim off any foam from the surface, if necessary.
10. Ladle the hot marmalade into sterilized jars, leaving 1/4 inch of headspace. Seal the jars with lids and process in a water bath canner for 10 minutes, if desired, to preserve.
11. Allow the marmalade to cool completely at room temperature. Store in the refrigerator for up to 3 weeks or in a cool, dark place if properly canned.
Nutrition Facts
Calories |
2646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.1 g | 1% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 20 mg | 1% | |
| Total Carbohydrate | 693.6 g | 252% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 667.0 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 140 mg | 11% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 908 mg | 19% | |
*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.
