Pink Grapefruit Marmalade
Inspired by techniques from NYT Cooking and Serious Eats.
A glowing pink marmalade of grapefruit segments and fine peel slivers, set with the fruit’s own pectin and brightened with lemon.
None of the 14 major EU allergens. Always check the labels of the products you use.
Method
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Equipment
- 7 × 250 ml glass jars with new lids
- preserving pan or large heavy pan
- sugar thermometer
- 2 small plates, chilled in the freezer
- vegetable peeler
- muslin square and string
- ladle and jam funnel
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 90 kcal |
| Protein | 0.2 g |
| Carbohydrate | 23.1 g |
| of which sugars | 22.3 g |
| of which free sugars | 20.8 g |
| Fat | 0 g |
| of which saturates | 0 g |
| Fibre | 0.3 g |
| Salt | 0 g |
Protein per 100 kcal
0.2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 48 servings
Fruit
- 1.1 kg pink grapefruit (2 large), scrubbed
- 2 lemons juiced; keep the pips
- 600 ml water
Sugar
- 1 kg granulated sugar
- 1
Shred the peel. Pare the coloured zest from the grapefruit with the peeler, leaving the bitter white pith behind, and cut it into 3 mm slivers.
- 2
Segment. Cut the remaining pith off the fruit and slice out the segments over a bowl. Tie the membranes, the leftover pith and all the grapefruit and lemon pips in the muslin; this bag supplies the natural pectin, so no bought pectin is needed.
- 3
Soften the peel. Put the segments, slivers, muslin bag, lemon juice and water in the pan and simmer 25-30 minutes, until a sliver of peel squashes easily between your fingers. Peel will not soften any further once sugar goes in.
- 4
Squeeze the bag. Let the bag cool enough to handle, then squeeze it firmly over the pan to release the thick pectin-rich juice and discard it. Sterilise the jars in a 140 °C (120 °C fan) oven for 15 minutes.
- 5
Boil. Add the sugar, stir over a low heat until dissolved, then boil rapidly for 15-20 minutes to 104-105 °C. Confirm the set with a cold plate: the marmalade should wrinkle when pushed.
- 6
Pot. Skim, rest 10 minutes, then fill the hot jars to 5 mm from the top and seal. Allow to set at room temperature overnight.
Storage
Unopened jars keep in the fridge for up to 3 months, or in a cool cupboard for up to 1 year if processed in a boiling-water bath for 10 minutes. Once opened, refrigerate and use within 1 month. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
