Ruby-Red Grapefruit Marmalade

tawnis wohlers


Found this recipe in a library book. I like it and don't want to lose it, so I'm posting it here, in my cookbook. :) Enjoy.

Featured Pinch Tips Video

★★★★★ 6 votes
4 1/2 cups
1 Hr
10 Min


3 medium
pink grapefruit
2 medium
3 c
3 1/2 c
granulated sugar


Step 1 Direction Photo

1remove thin outer rind of grapefruit and lemons with a vegetable peeler and slice thin using scissors or a sharp knife. Or use a zester. Place rind and water in a large stainless steel or enamel saucepan. Bring to a boil over high heat; cover, reduce heat and boil gently for 20 minutes.

Step 2 Direction Photo

2Remove and discard remaining white rind and seeds from fruit. Finely chop pulp in a food processor or blender and add to saucepan. Bring to a boil over high heat, reduce heat, cover and boil gently for 10 minutes, stirring frequently.

3Add sugar to fruit. Return to a boil over high heat and boil rapidly, uncovered until mixture will for a gel (using the ball blue canning method for testing), about 30 minutes, stirring frequently. Remove from heat.

Step 4 Direction Photo

4Ladel into hot jars and process for 10 minutes, or longer depending on your elevation.