Quick Grapefruit Marmalade
Capture the vibrant essence of citrus with this Quick Grapefruit Marmalade, a delightful homemade spread that’s as easy as it is delicious. Made with just four simple ingredients—fresh grapefruits, granulated sugar, lemon juice, and water—this recipe transforms tart grapefruit into a perfectly balanced, sweet-tangy marmalade in under an hour. By carefully crafting the zest into thin strips and combining it with the juicy pulp, every spoonful bursts with bright, aromatic flavor and a hint of bittersweet complexity. Ideal for spreading on toast, swirling into yogurt, or even as a glaze for roasted meats, this small-batch marmalade is a versatile treat. With its 15-minute prep time and simple cooking technique, you’ll have a jar of sunshine ready to enjoy or gift in no time. Perfect for citrus lovers and DIY enthusiasts alike, this recipe promises fresh, seasonal flavor that lasts for weeks!
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Recipe Information
Ingredients
- 2 large grapefruits
- 2 cups granulated sugar
- 1 cup water
- 2 tablespoons lemon juice
Instructions
Thoroughly wash the grapefruits, then use a vegetable peeler to remove the outermost layer of the skin (zest) in thin strips. Be sure to avoid the white pith underneath as much as possible, as it is bitter.
Stack the zest strips and thinly slice them into matchstick-like pieces. Set aside.
Cut the grapefruits in half, then juice them into a bowl, discarding the seeds. Measure the juice to ensure you have about 1 cup. If you’re short, you can supplement with additional grapefruit juice or water.
Scoop out any remaining pulp from the grapefruit halves, being sure to avoid the white pith. Finely chop the pulp and add it to the bowl with the juice.
In a medium saucepan, combine the prepared grapefruit zest, juice, and pulp with the water and lemon juice. Bring the mixture to a boil over medium heat.
Reduce the heat to medium-low and simmer for about 10 minutes to soften the zest.
Add the sugar to the saucepan, stirring well to dissolve. Increase the heat slightly and bring the mixture to a boil again. Allow it to cook for 20-25 minutes, stirring occasionally, until the marmalade thickens and reaches the desired consistency.
To test for doneness, place a small spoonful of marmalade onto a chilled plate. Let it cool for a moment, then run your finger through it—if it wrinkles slightly and holds its shape, it’s ready.
Remove the saucepan from the heat and let the marmalade cool for 5-10 minutes before transferring it to sterilized jars. Seal tightly and allow to cool completely before refrigerating.
Store in the refrigerator for up to 3 weeks and enjoy!
Nutrition Facts
Calories |
1986 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.3 g | 2% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8 mg | 0% | |
| Total Carbohydrate | 514.4 g | 187% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 495.4 g | ||
| Protein | 9.6 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 176 mg | 14% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 1923 mg | 41% | |
*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.
