Easy homemade pink grapefruit marmalade or jam recipe, a delicious spread with a balanced lot of grapefruit juice and candied peels, sweet and very slightly bitter, much less so than bitter orange marmalade!
This pink grapefruit marmalade or jam can be enjoyed with bread and butter but also in your baking as a topping or filling, it is also delicious with pork recipes, so versatile and delicious!
I like to make small batches of jam from time to time, the yield for this recipe is about 6 x 3/4 cup Mason jars.
My mother is the jam wizard in the family and I’ve only started to make my own because I live so far from her, still whenever I visit her, I always come back home with an assorted lot.
This pink grapefruit jam is made her way, the traditional way I think, over three days.
On the 1st day:
On the 2nd day:
On the 3rd day:
→ Please use the ingredient list I’m giving as a guide, the weight of your own cooked fruit will determine the quantity of sugar you will need to add!
→ I’m adding the same weight of sugar to the weight of my cooked fruit but you can remove about 10 % if you want to make it less sweet or use your favorite sugar replacement as long as it can be cooked
If you made this recipe and you liked it please let me know how it went!
If you're looking for dessert recipes, please browse my "Sweet" category for more propositions.
5 (5.3 pounds) (2.4 kg) pink grapefruits
1 cup water
2.5 pounds (1.13 kg) sugar
First thing first: WEIGH YOUR POT AND WRITE DOWN ITS WEIGHT!
Remove a large slice of the top and bottom skin of each grapefruit and discard them
Quarter the grapefruits, trim off a chunk of the center parts, remove and discard any seeds
Halve each quarter and slice them thinly, adding all the slices and juices to a large pot (Remember to weigh the pot first!)
Add 1 cup of water to the pot and let sit until the following day, stirring frequently
Cook the grapefruits for about 30 minutes or until the skins are fork tender, if the water is all evaporated, add about a 1/2 cup
Weigh the pot, remove the weight of the empty pot to obtain the weight of the fruit and add the same quantity of sugar into the still hot fruit, stir to dissolve. You can remove up to 10% of the sugar addition if you prefer your jam less sweet
Let sit until the following day stirring from time to time
Cook the grapefruit marmalade for about 25 to 30 minutes or until a drop of jam on a cool plate will set
Pour the jam into jars filling up to within 1/4 inch of top, wipe the rims clean with a dampened cloth, seal jars with lids, let cool completely
While the jam is cooking, fill a large pot with water, bring to a boil. Place your 6 jars and lids into the boiling water and make sure the water covers the jars by at least an inch. Boil for 5 minutes. Turn off the heat, lay a clean kitchen towel on your counter and arrange the jars upside down on it to dry, leave them like that until the jam is ready
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