‘In the Pink’ Grapefruit Marmalade Recipe

Make this “In the Pink” Grapefruit Marmalade recipe when you want a not-too-sweet homemade marmalade.

| January 2013

  • From left, clockwise: Blood Orange Marmalade, Cut-Rind Seville Marmalade, Orange-Pomegranate Marmalade, Dragon Fruit Marmalade, ‘In the Pink’ Grapefruit Marmalade, and Shredded Lemon Marmalade
    Photo By Hélène Dujardin
  • “Marmalade” features more than 50 recipes and variations to choose from, ranging from sweet Double Ginger Pear Marmalade to savory Red Onion Marmalade. A variety of bread recipes are also included, resulting in supreme pairs of fresh-from-the-oven baked goods and bittersweet preserves.
    Cover Courtesy Running Press

Marmalade (Running Press, 2012), by veteran food writer Elizabeth Field, contains 50 traditional and inventive marmalade recipes devised for the grown-up palate that will add a touch of elegance to everyday fare. This Grapefruit Marmalade recipe comes from chapter 3: Citrus Marmalades.

You can purchase this book from the Mother Earth Living store: Marmalade.

“In the Pink” Grapefruit Marmalade Recipe

• 2 large pink or Ruby Red grapefruits, stem and blossom ends removed and discarded
• 2 thin-skinned lemons
• 6 1/2 cups granulated sugar, or more to taste

1. Slice the grapefruits and lemons in half, squeeze out the juice through a small sieve into a medium, heavy-bottomed saucepan, and reserve seeds. Using a sharp paring knife and your hands as needed, pull out the white membranes from the rinds, leaving behind only the peels. Place the membranes and reserved seeds in a 15-inch square of double-thickness cheesecloth. Gather up the corners and tie them shut with kitchen string. Add to the saucepan.

2. Slice the grapefruit and lemon peel into fine strips; add to the saucepan. Add 7 cups of water and bring to a simmer over medium heat with the lid ajar. Continue simmering, stirring often and pressing the cheesecloth bag to release the pectin, until the peels turn to mush when pressed between fingers, 1 1/2 to 2 hours. Remove the cheesecloth bag, and when cool enough to handle, squeeze any remaining juice from the bag into the saucepan. Discard the bag. Measure the remaining liquid: there should be 7 cups; if not, add water to make up the difference or boil until reduced to this amount.

3. Transfer the mixture to a clean, heavy-bottomed saucepan. Add the sugar and bring to a boil, stirring to dissolve the sugar. Taste and add additional sugar if you prefer a sweeter marmalade. Boil vigorously, stirring constantly, for 15 to 20 minutes, or until the mixture thickens and a candy thermometer reads 220ºF. If the marmalade “wrinkles,” it is set. Skim off any scum. Let stand in the saucepan for 5 minutes before ladling into hot, sterilized canning jars, leaving 1/4 inch of headspace. Seal. Process the jars in a hot water bath for 5 minutes. When thoroughly cool, label the jars. Store in a cool, dark place. Yields about 8 cups.

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