Tart Pink Grapefruit Marmalade
Brighten your breakfast table with the zesty, sun-kissed flavors of Tart Pink Grapefruit Marmalade! This homemade preserve combines the vibrant tang of pink grapefruits and a hint of lemon for a perfectly balanced citrus spread that’s bursting with natural flavor. Simmered with delicate strips of zest and enriched with natural pectin from the fruit’s seeds, this marmalade achieves a luscious texture and a beautiful, jewel-like finish. Whether slathered on warm toast, paired with buttery scones, or used as a glaze for roasted meats, this recipe is a versatile kitchen staple. With just four simple ingredients and a touch of patience, you can create a small-batch marmalade that tastes like sunshine in a jar. Perfect for gifting or keeping all for yourself!
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Recipe Information
Ingredients
- 3 large Pink grapefruit
- 1 large Lemon
- 4 cups Granulated sugar
- 5 cups Water
Instructions
Wash the pink grapefruits and lemon thoroughly under running water.
Using a vegetable peeler or knife, carefully remove the outer zest of the grapefruits and lemon, avoiding as much of the bitter white pith as possible. Slice the zest into thin, even strips.
Cut the peeled grapefruits and lemon in half and juice them. Set the juice aside. Remove any seeds and reserve them—they are rich in natural pectin.
Cut the remaining fruit membranes and pulp into small chunks. Place the seeds and pith in a small piece of cheesecloth and tie it tightly with kitchen twine to make a pectin bag.
In a large, non-reactive pot, combine the sliced zest, fruit juice, chopped pulp, pectin bag, and water. Stir to mix.
Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 45-50 minutes, stirring occasionally, until the zest has softened.
Remove the pectin bag from the pot, allowing any liquid to drain back into the pot. Discard the pectin bag.
Gradually add the sugar to the pot, stirring until completely dissolved. Increase the heat to medium-high and bring the mixture to a rapid boil.
Cook the marmalade at a rapid boil for about 20-25 minutes, stirring frequently to prevent sticking, until it thickens. To test doneness, place a small spoonful of marmalade on a chilled plate. If it wrinkles when pushed with your finger, it's ready.
Once the marmalade has reached the desired consistency, remove the pot from heat and let it sit for 5 minutes. Skim off any foam from the surface with a spoon.
Carefully ladle the hot marmalade into sterilized jars, leaving about 1/4-inch headspace. Wipe the rims clean, seal with lids, and process in a boiling water bath for 10 minutes for long-term storage, or allow to cool and refrigerate for immediate use.
Nutrition Facts
Calories |
894 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.0 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 13 mg | 1% | |
| Total Carbohydrate | 225.0 g | 82% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 218.9 g | ||
| Protein | 2.3 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 84 mg | 6% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 408 mg | 9% | |
*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.
