Enjoy the burst of sweet, tangy, bitter flavor all together in a small bite of this grapefruit marmalade. And you can’t eat a lot, so it’s great for weight watchers. With just a little fruit and some patience, this grapefruit marmalade is remarkably easy to make.
- Taste
- Technique
- Ingredients
- How To Make It?
- Preparing Fruit
- Sterilization
- Cooking
- Water-Bath Canning
- Storage
- Variation
- Expert Tips
- FAQS
- 📖 Recipe
Taste
- Bitter Taste: This marmalade is sweet and tangy with enjoyable mild bitterness in the peel. If you love the intense, 70% dark chocolate and enjoy a bitter aftertaste, this marmalade is for you.
- And for me, too, I loved it more than any jam recipe on the blog, which makes me eager to try lemon marmalade as well.
- The profile : Marmalade is for mature taste buds that watch calories, and sweet jam doesn’t really excite us. We want savory, umami, or deeper taste like that of this marmalade.
- And the fact that these are high in vitamin C, antioxidants, and natural pectin, makes them a guilt-free pleasure. If you want a sweet jam with no bitter flavor, try my orange jam .
Technique
- Less Peel, Less Bitterness: Removing some of the skin of grapefruit helps reduce the bitterness.
- Low-Sugar Method: This is low-sugar marmalade, and yet it tastes perfectly sweet and tangy. We will use less water and sugar, which means more fruit flavor.
- The Benefit of Soaking: Soaking reduces cook time by softening the rind and allows the natural pectin to gel the grapefruit marmalade beautifully.
- Easy Storage: If you are a marmalade person, this recipe is a must-try. In case you find sterilisation and water bath canning overwhelming. SKIP IT! Just use clean, dry jars and store them in the fridge, and freeze the extra. As easy as that!
Ingredients
With just a few ingredients, this zesty grapefruit preserve is ready.
- Grapefruit: I chose pink grapefruit for this recipe because it is juicier, pulpier, and carries a milder bitterness compared to other varieties.
- Lemon juice : Adds acidity and tanginess to the marmalade, helping the jam set beautifully without pectin.
- Water: To soak the slices and pulp of the grapefruit and allow some cooking time for the peels to soften.
- Sugar: Use regular granulated white sugar. If you want to try a sweet jam, you might enjoy my peach jam or pear jam instead.
How To Make It?
I have taken special care to simplify the steps!
- We do fruit prep and soaking first.
- Then we do the sterilization steps.
- Cooking, testing jam on a cold plate, and filling the jars.
- Canning
Preparing Fruit
Wash grapefruits thoroughly and divide them into two parts. Chop off the top and bottom of the fruit to remove the extra-thick ends. Discard the ends.
Thinly slice one part of the fruit with a sharp paring knife, removing the seeds as you go. To do this, cut the fruit into halves and then into quarters. Once you have four wedges, slice each wedge thinly and set aside.
Next, remove the pulp from the remaining half of the grapefruits.
Sterilization
Before making the jam, wash 4-5 jars (250 ml or half-pints) thoroughly with soapy water. Then, sterilize jars in boiling water for 8 minutes. Also, boil the metal lids. Dry on a clean towel. Let it air dry naturally.
Alternatively, you can place washed jars in the baking tray and roast them in a preheated oven (160-180 C) for 15 minutes.
Cooking
- Combine all chopped fruit with peel and the pulp in a large non-reactive bowl and add water. Soak grapefruits overnight to help soften the peels. Meanwhile, sterilise jars and keep small plates in the freezer for the cold plate test.
- The next day, transfer the fruit with water to a large heavy-based non-reactive saucepan or pot. Add sugar and lemon juice.
- Cook jam on medium-high heat for 20 minutes, bringing it to a full rolling boil. Then reduce the heat as the jam thickens. Stir at intervals. When you see softer bubbles in marmalade, it is an indication that the marmalade is close to the setting point. Another indication is that the jam liquid will be syrupy, not watery. (Don’t wait for thick syrup; the jam will thicken a lot upon cooling.)
- To check if the jam is set, place a small dollop onto a cold plate. After 30 seconds, it should hold its shape without spreading or leaking water around the edges.
- Carefully pour the hot mixture into sterilized jars, leaving about a half-inch of space at the top. Tap the jars lightly to remove air bubbles. Wipe the rims clean with a clean, damp cloth.
- Close the lids tightly and flip the jars upside down. ( This creates a vacuum seal and prevents moisture from forming inside.)
Water-Bath Canning
You can skip the canning steps if storing jam in the fridge or freezing.
- Sterilize: Follow sterilization steps.
- Fill: Ladle the hot marmalade into the hot jars, leaving exactly ½-inch of headspace .
- Process: Place the sealed jars into a canning pot with enough boiling water to cover them by at least 1 inch.
- Boil: Process (boil) the jars for 10 minutes (adjust for altitude if necessary).
- Cool: Remove the jars and let them sit undisturbed for 24 hours. Check that the lids have “popped” and are curved slightly downward to confirm a successful seal.
Storage
- Homemade marmalades last for 4-6 weeks or more in the refrigerator without preservatives, if a proper sterilization process is followed. Use a clean spoon to serve each time.
- If you freeze marmalade, it can last up to 6 months or more. Although they never last that long.
- If you intend to seal and store jam at room temperature in the pantry. Then follow the proper canning steps and boil the jars for 10 minutes.
Delicious buttered toast served with fruit jam, perfect for breakfast or snack.
Variation
- You can spice it up with ginger, cinnamon, or chili flakes for a warm and spicy jam.
- Use a mix of other citrus fruits, like lemon and orange, for a fruitier taste and depth of flavor.
Expert Tips
- Use organic fruit to make grapefruit preserve, as you will be using the peel of the fruit as well.
- The skin of fruit is coated with wax and pesticides, so dip it in a vinegar and water solution for a few minutes and then wash thoroughly.
- Slice the fruit as thinly as possible. And cut into quarters of about 2-3 centimetres. They make perfect slices for serving.
- Remove the ends of the fruit and white pith for a less bitter marmalade.
- Avoid overcooking or cooking on very high or the jam will have a burnt taste due to sugar burning.
- You can always add extra sugar to the marmalade if you like it sweeter.
Keep it in the fridge for 3–4 weeks or in the freezer for up to a year. For pantry storage, you must use a 10-minute water bath canning method. Always use clean, sterilized jars!
To reduce bitterness, scrape away as much of the white pith as possible and blanch the sliced peels in boiling water for 5 minutes before draining. You can also mellow the flavor by using a mix of oranges and lemons.
You overcooked it past the setting point. Empty the jars into a pan. Add a little water and bring to a boil. This will fix the consistency.
You undercooked it. Empty the jars into the pan and cook further. Do cold plate test to check consistency.
Hungry for more jams ? Try these!
- Orange Jam Recipe
- Peach Jam without Pectin
- Apple Jam
- Grape Jam
📖 Recipe
Ingredients
- ▢ 1½ kg grapefruit , I used pink grapefruit, see notes
- ▢ 3½ cup water
- ▢ 3½ - 4 cup sugar , adjust as per sweet preference
- ▢ ¼ cup lemon juice
Instructions
Fruit Prepping & Soaking
- Wash the grapefruit thoroughly and divide it into two parts. Chop off the top and bottom of the fruit to remove the extra-thick ends.
- Thinly slice one part of the fruit, removing the seeds as you go. To do this, cut the fruit into halves and then into quarters. Once you have four wedges, slice each wedge thinly and set aside.
- Next, remove the pulp from the remaining half of the grapefruits.
- Combine the fruit with peel, pulp, and water in a bowl and soak overnight to soften the peels.
Sterilization
- Before making the jam, wash 4 jars (250 ml each) thoroughly with soapy water. Then, sterilize jars in boiling water for 8 minutes. Also, boil the metal lids. Dry on a clean towel. Let it air dry naturally.
Cooking Jam
- Put a few small plates in the freezer to chill for the cold plate test.
- Transfer the soaked fruit and water to a heavy pot. Add the sugar and lemon juice, then cook over medium heat for 20 minutes.
- Reduce the heat as the mixture thickens, stirring occasionally. Look for softer bubbles and a syrupy consistency (rather than watery) to identify when it is nearing the setting point. Do not wait for a thick consistency as the jam will thicken a lot upon cooling.
- Place a dollop on a chilled plate; if it holds its shape after 30 seconds without leaking water, it is ready. Remember, it will thicken significantly as it cools. Repeat the test after 5 minutes if it is not set.
- Pour the marmalade into sterilized jars wth a ladle, leaving a ½-inch gap at the top. Tap the jars to remove air bubbles. Wipe the rim with a damp cloth.
- Place the lids and seal the jars. Flip the jars upside down to create a vacuum seal and prevent condensation.
Storage
- The marmalade will last for 4-6 weeks or more in the fridge without preservatives, if a proper sterilization process is followed. Use a clean spoon to serve each time.
- If you freeze marmalade, it can last up to 6 months or more. Although they never last that long.
- If you intend to seal and store jam at room temperature in the pantry. Then follow the proper canning steps and boil the jars for 10 minutes.
Notes
800 g of prepared grapefruit, including the peel (roughly 2 large grapefruits).
350 g of collected pulp (extracted from the same 2 large grapefruits).
Use organic fruit since the recipe includes the peel. Soak in a vinegar-water solution to remove wax and pesticides.
Slice the fruit as thinly as possible, then cut into 2-3 cm wedges for ideal servings.
Avoid high heat or overcooking to prevent a burnt, caramelized sugar taste.
Taste as you go; you can always add extra sugar if you prefer a sweeter jam.
Nutrition Information
Grapefruit Marmalade
Ingredients
- 1½ kg grapefruit I used pink grapefruit, see notes
- 3½ cup water
- 3½ - 4 cup sugar adjust as per sweet preference
- ¼ cup lemon juice
Instructions
Fruit Prepping & Soaking
- Wash the grapefruit thoroughly and divide it into two parts. Chop off the top and bottom of the fruit to remove the extra-thick ends.
- Thinly slice one part of the fruit, removing the seeds as you go. To do this, cut the fruit into halves and then into quarters. Once you have four wedges, slice each wedge thinly and set aside.
- Next, remove the pulp from the remaining half of the grapefruits.
- Combine the fruit with peel, pulp, and water in a bowl and soak overnight to soften the peels.
Sterilization
- Before making the jam, wash 4 jars (250 ml each) thoroughly with soapy water. Then, sterilize jars in boiling water for 8 minutes. Also, boil the metal lids. Dry on a clean towel. Let it air dry naturally.
Cooking Jam
- Put a few small plates in the freezer to chill for the cold plate test.
- Transfer the soaked fruit and water to a heavy pot. Add the sugar and lemon juice, then cook over medium heat for 20 minutes.
- Reduce the heat as the mixture thickens, stirring occasionally. Look for softer bubbles and a syrupy consistency (rather than watery) to identify when it is nearing the setting point. Do not wait for a thick consistency as the jam will thicken a lot upon cooling.
- Place a dollop on a chilled plate; if it holds its shape after 30 seconds without leaking water, it is ready. Remember, it will thicken significantly as it cools. Repeat the test after 5 minutes if it is not set.
- Pour the marmalade into sterilized jars wth a ladle, leaving a ½-inch gap at the top. Tap the jars to remove air bubbles. Wipe the rim with a damp cloth.
- Place the lids and seal the jars. Flip the jars upside down to create a vacuum seal and prevent condensation.
Storage
- The marmalade will last for 4-6 weeks or more in the fridge without preservatives, if a proper sterilization process is followed. Use a clean spoon to serve each time.
- If you freeze marmalade, it can last up to 6 months or more. Although they never last that long.
- If you intend to seal and store jam at room temperature in the pantry. Then follow the proper canning steps and boil the jars for 10 minutes.
Notes
800 g of prepared grapefruit, including the peel (roughly 2 large grapefruits).
350 g of collected pulp (extracted from the same 2 large grapefruits).
Use organic fruit since the recipe includes the peel. Soak in a vinegar-water solution to remove wax and pesticides.
Slice the fruit as thinly as possible, then cut into 2-3 cm wedges for ideal servings.
Avoid high heat or overcooking to prevent a burnt, caramelized sugar taste.
Taste as you go; you can always add extra sugar if you prefer a sweeter jam.
