Homemade Grapefruit Marmalade is bursting with citrus flavor. It’s well worth the time. You’ll never want store-bought marmalade again.
This is one of the many treats I made when my grapefruit tree went nuts this winter. My tree produced lots of fruit but it was seedy so not that great for eating. The grapefruit look like oranges but they’re quite sour.
I used a vegetable peeler to get the zest without the bitter pith. Boiling the peel three times also removes some of the bitter flavor but it also removes some of the pectin.
I wanted my marmalade to be more tangy than sweet so I used Ball Low sugar pectin to help my marmalade set. Pectin requires sugar to gel. This is why jellies have so much sugar.
It turns out that you have a choice when you make marmalade. The flavor is brightest right before the marmalade fully jells (at around 220°F). As you continue heating the marmalade, the sugar caramelizes a bit so you loose some of the bright flavor but your marmalade is more solid.
The first batch I made was on the runny side. I loved the flavor and didn’t want to cook it to the higher temperature so I added a bit more pectin. The result was fresh fruit flavor in a more solid marmalade.
You can test how done your marmalade is by putting a spoonful on a frozen plate. Wait a few seconds and then run your finger through the jelly. Marmalade that is set will pile up in front of your finger and leave a smooth trail on the other side.
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