Pink Grapefruit Marmalade

3
Servings
30m
Prep Time
20m
Cook Time
50m
Ready In


"Yield 3 cups"

Original recipe yields 3 servings
OK

Nutritional

  • Serving Size: 1 (502.9 g)
  • Calories 536.7
  • Total Fat - 0.4 g
  • Saturated Fat - 0.1 g
  • Cholesterol - 0 mg
  • Sodium - 34.8 mg
  • Total Carbohydrate - 138 g
  • Dietary Fiber - 1.4 g
  • Sugars - 88.5 g
  • Protein - 3.4 g
  • Calcium - 48 mg
  • Iron - 0.8 mg
  • Vitamin C - 125.9 mg
  • Thiamin - 0.1 mg

Step 1

Peel grapefruit using a sharp knife. Slice the bitter white pith from the peel, leaving just a thin layer on the peel. Discard the pith. Cut the peel into thin (1/8 inches thick) slices and place in a medium bowl. (I found this easiest do do by cutting the peel in about 8 sections - I could then flatten it out and remove most of the white pith with my knife).

Step 2

Place peel in a saucepan with enough cold water to cover by 2 inches. Bring to a boil and cook for 5 minutes, timing from when it starts to bubble.Drain in a strainer or colander and rinse under running cold water.Repeat this step 5 times

Step 3

Cut the grapefruit into sections, removing the membrane and seeds. Add the sections and any juice to a sauce pan. Stir in sugar orange water and pectin. stir until sugar is dissolved.Add peels.

Step 4

Bring to a boil over high heat and cook for 15 minutes or until until the marmalade coat the back of a metal spoon).

Step 5

Fill jars that have been washed, rinsed, dried and boiled in a pot of water for 3 minutes to 1/4 inch from the top.

Step 6

Fasten lids securely and boil jars in a vat of water (be sure jars are completely submerged) for 15 minutes.

Step 7

Remove jars with tongs and let cool upright.

Step 8

Check for secure seals on jars (lid should not spring when touched) and store in a cool place away from light for up to a year.

Step 9

Any jars that do not achieve a proper seal should be refrigerated.

Tips & Variations


No special items needed.

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