Grapefruit Marmalade Recipe

Grapefruit Marmalade Recipe

Ingredients

• 4 ruby red grapefruits
• 3 cups white sugar

Directions

Step 1: Inspect two 5-ounce jars for cracks and rust on the rings. Discard any defective ones. Immerse the jars in simmering water to sterilize until the marmalade is ready.

Step 2: Wash new, unused lids and rings with warm soapy water and set them aside.

Step 3: Thoroughly wash and dry the grapefruits. Use a zester to grate the zest from two grapefruits into ribbons and set them aside. For the other two grapefruits, use a sharp paring knife to cut away thin strips of peel, ensuring you remove all the bitter white pith.

Step 4: Cut the grapefruits into thin wheels and remove any seeds. Place the grapefruit wheels and zest ribbons into a non-reactive saucepan.

Step 5: Add the sugar to the saucepan and stir to coat the fruit evenly. Heat over medium-high heat, stirring constantly, until the mixture begins to bubble.

Step 6: Once the fruit is bubbling, use a spoon or masher to break the fruit down until it liquefies. Reduce the heat to low and continue to cook, stirring regularly.

Step 7: As the marmalade cooks, remove and discard any white froth that rises to the top and doesnt dissolve with stirring. Continue cooking for about 10 minutes until the mixture starts to thicken and coats the back of a spoon.

Step 8: Add the zest ribbons back into the marmalade and cook for an additional 5 minutes.

Step 9: To check the consistency, place a small amount of marmalade on a plate and put it in the freezer for 3 minutes. If the marmalade has thickened to your liking, remove the pan from the heat. If not, continue cooking and test again after a few minutes.

Step 10: Once the marmalade has reached the desired consistency, pack it into hot, sterilized jars, leaving about 1/4 inch from the top of each jar. Use a clean knife or spatula to remove any air bubbles by running it around the edges of the jars.

Step 11: Wipe the rims of the jars with a damp paper towel to ensure they are clean. Place the lids on the jars and screw on the rings tightly.

Step 12: In a large stockpot, place a rack at the bottom and fill the pot halfway with water. Bring to a boil, then carefully lower the jars into the boiling water, ensuring they are 2 inches apart. Add more boiling water if needed to cover the jars by at least 1 inch.

Step 13: Cover the pot and process the jars in the boiling water for 10 minutes. After processing, carefully remove the jars and place them on a clean surface to rest for 24 hours.

Step 14: After 24 hours, press the center of each lid to ensure it is sealed. If the lid does not pop back, the jar is sealed correctly. Remove the rings for storage and store the sealed jars in a cool, dark area.

Recipe Tips

• The white pith from the grapefruit peels helps to solidify the marmalade due to its natural pectin, and it adds a characteristic slight bitterness.
• If you choose not to use the water-bath method, allow the marmalade to cool completely before storing it in the refrigerator.

Nutrition Facts (per serving)

• Calories: 276
• Fat: 0g
• Carbohydrates: 71g
• Protein: 1g
• Dietary Fiber: 2g
• Total Sugars: 67g
• Vitamin C: 32mg (36% DV)
• Calcium: 24mg (2% DV)
• Iron: 0mg (1% DV)
• Potassium: 142mg (3% DV)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.