Pink Grapefruit Marmalade
Capture the vibrant citrusy essence of homemade *Pink Grapefruit Marmalade*, a stunning spread that combines sweet and tangy flavors with a hint of aromatic zest. Crafted from freshly juiced pink grapefruits and a splash of lemon, this marmalade boasts a delicate balance of bitterness and sweetness, thanks to the tender strips of zest and perfectly caramelized sugar. A slow simmer ensures a rich texture, while a touch of natural pectin extracted from the fruit guarantees a luscious, spreadable consistency. Perfect for slathering on toast, dolloping into yogurt, or using as a glaze, this delightful preserve elevates everyday breakfasts and desserts. With straightforward steps and simple ingredients, this recipe is ideal for beginner and seasoned jam-makers alike. Ready to bring a burst of sunshine to your pantry? Dive into this foolproof guide to making the best pink grapefruit marmalade!
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Recipe Information
Ingredients
- 4 large Pink grapefruits
- 1 large Lemon
- 6 cups Water
- 6 cups Granulated sugar
Instructions
Wash the pink grapefruits and lemon thoroughly under cold water to remove any residue or wax on the skin.
Using a sharp knife or a vegetable peeler, peel off the zest of the grapefruits and the lemon, avoiding the white pith as much as possible. Slice the zest into thin, even strips and set aside.
Cut the grapefruits and lemon in half and juice them into a large bowl, removing any seeds. Reserve the juice.
Place the leftover pulp, membranes, and seeds into a piece of cheesecloth and tie it securely with kitchen twine to make a bundle. This will help extract pectin during cooking.
In a large, heavy-bottomed pot, combine the sliced zest, reserved citrus juice, cheesecloth bundle, and 6 cups of water.
Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low and simmer uncovered for 45 minutes to 1 hour, or until the zest pieces are tender and the liquid has reduced slightly.
Remove the cheesecloth bundle, pressing it with the back of a spoon to release any remaining juices into the pot. Discard the cheesecloth bundle.
Measure the cooked mixture. For every cup of cooked citrus mixture, add an equal amount of granulated sugar. This recipe typically requires 6 cups of sugar.
Return the pot to medium heat, stirring until the sugar dissolves completely. Increase the heat to high and bring the mixture to a rolling boil. Cook, stirring frequently to prevent scorching, until the marmalade reaches 220°F (105°C) on a candy thermometer. This will take around 20–30 minutes.
To test for doneness, place a small spoonful of marmalade onto a chilled plate and let it cool for 1 minute. Push it gently with your finger—if it wrinkles slightly and holds its shape, it's ready. If not, continue boiling and test again after a few minutes.
Once the marmalade has reached the desired consistency, remove it from the heat and let it sit for 5 minutes. Skim off any foam from the surface with a spoon.
Ladle the hot marmalade into sterilized jars, leaving 1/4 inch of headspace. Wipe the rims clean, seal with lids, and process in a boiling water bath for 10 minutes if canning for long-term storage.
Allow the marmalade to cool to room temperature before storing in the refrigerator for up to 3 months or in the pantry if properly sealed.
Nutrition Facts
Calories |
5184 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.8 g | 2% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 45 mg | 2% | |
| Total Carbohydrate | 1358.5 g | 494% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 1329.8 g | ||
| Protein | 12.8 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 321 mg | 25% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 2657 mg | 57% | |
*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.
