Best 7 Grapefruit Marmalade Jam Recipes

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Indulge in the vibrant flavors of grapefruit marmalade and jam, a delightful treat that combines the tangy citrus notes of grapefruit with the sweetness of sugar. This versatile spread can be enjoyed in various ways, from slathering it on toast to using it as a glaze for roasted meats. In this article, we present two delectable recipes: a classic grapefruit marmalade recipe and a unique grapefruit jam recipe with a hint of ginger. Both recipes are easy to follow and require minimal ingredients, making them perfect for home cooks of all skill levels. The classic grapefruit marmalade recipe yields a tart and tangy spread that pairs wonderfully with scones, muffins, and pancakes. On the other hand, the grapefruit jam with ginger offers a delightful balance of sweet, tart, and spicy flavors, making it an excellent accompaniment to grilled chicken, fish, or roasted vegetables. Whether you prefer the traditional marmalade or the innovative jam, these recipes guarantee a taste experience that will tantalize your palate.

Here are our top 7 tried and tested recipes!

GRAPEFRUIT MARMALADE



Grapefruit Marmalade image

Ruby red grapefruit and sugar is all you need to make a slightly bitter, sweet, and tangy marmalade. Try this on toast or, for a twist, use it in any recipe calling requiring orange jam or marmalade. I have used it on meatballs and chicken wings with delicious results. Make sure you use organic grapefruit to ensure an edible zest.

Provided by Buckwheat Queen

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time P1DT55m

Yield 10

Number Of Ingredients 2

4 ruby red grapefruits
3 cups white sugar

Steps:

  • Inspect two 5-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until marmalade is ready. Wash new, unused lids and rings in warm soapy water.
  • Thoroughly wash and dry the grapefruits. Run a zester around 2 grapefruits to produce ribbons of zest. Set aside. Cut away thin strips of peel from the other two grapefruits with a sharp paring knife.
  • Peel off all remaining outer white parts of the fruit and discard. Cut the grapefruits into wheels. Remove any seeds.
  • Put grapefruit wheels and zest strips into a non-reactive saucepan. Add sugar and stir well to cover fruit. Heat over medium-high heat until bubbling, mixing constantly. Smash the heated fruit until it liquefies. Reduce heat to low and cook over a steady boil, stirring often. Remove and discard any persistent white froth that won't disappear after being stirred. Continue to cook for about 10 minutes until marmalade begins to coat the back of a spoon.
  • Add zest ribbons and cook for 5 minutes more. Place a small amount of marmalade on a plate and put it in the freezer. Test the consistency after 3 minutes.
  • Remove the marmalade from the heat when the freezer sample meets your desired consistency.
  • Pack grapefruit jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
  • Remove the jars from the stockpot and let rest, several inches apart, for 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Nutrition Facts : Calories 275.9 calories, Carbohydrate 71.1 g, Fat 0.1 g, Fiber 1.7 g, Protein 0.8 g, Sugar 67.1 g

ABSOLUTELY FAIL-PROOF EASY MARMALADE



Absolutely Fail-Proof Easy Marmalade image

This recipe was printed in the Jerusalem Post last week, and it's from Lynette Levius of Netanya, Israel. I haven't tried it yet, but plan to make a batch this weekend. February 2010: Since posting this recipe I've made it several times each winter (winter is citrus seaon here). It's a wonderful recipe, totally fail-proof as the title says. It's great on toast and makes a wonderful gift. I especially love a 50/50 orange/clementine mix, a rich citrus flavor with an intense orange color.

Provided by Mirj2338

Categories     Lemon

Time 30m

Yield 5 jars

Number Of Ingredients 2

6 grapefruits (or any combination) or 6 lemons (or any combination)
1 kg sugar

Steps:

  • Take the 6 citrus fruits and wash well, removing any blemishes.
  • Cut into quarters, and place in a food processor.
  • Chop until finely ground, skin and all.
  • For an optional extra add some crystallized ginger.
  • Boil with the 1 kilo of sugar, stirring occasionally with a wooden spoon, for 20 minutes.
  • It splatters, so be careful.
  • This quantity fills about 5 x 340 gram jars.
  • Do not double the ingredients, rather make two batches.
  • It never goes dark and lasts for up to 6 months in the refrigerator without the need to sterilize the bottles.

GRAPEFRUIT MARMALADE



Grapefruit Marmalade image

If you enjoy making your own condiments from seasonal produce, this soft set Grapefruit Marmalade is for you. Marmalade is a favoured preserve on many breakfast tables. It is easy to appreciate that this zesty, tangy preserve is a great way to start the day.

Provided by Alexandra

Categories     Condiments

Time 13h

Number Of Ingredients 4

500 g (1 lb) grapefruit - prepared weight (See Notes 1 and 2)
1 lemon
6 cups (1.5 Litre) water
8 cups (1.8 kg) sugar (See Note 3)

Steps:

  • Sterilise the jars you'll be using to store the marmalade.Choose glass jars with an airtight, metal lid and ensure they have been washed in the dishwasher or by hand in hot soapy water then rinsed well.Check that the metal lids do not have rubber inserts. (See Note 9)Preheat the oven to 130 Degrees C (270 F) and place the jars in the oven for 15-20 minutes.
  • Place 2 saucers or small plates in the freezer, ready to check for the setting point of your marmalade.Thoroughly wash the grapefruit and lemon. Remove each end of the grapefruit to get rid of excess pith. Remove each end of the lemon. Cut the grapefruit and lemon into quarters length ways. Holding two of the quarters together, slice as thinly as possible and remove any seeds.
  • Place the citrus slices in a non-reactive bowl. See Note 4. Add the 6 cups of water, cover the bowl and leave the fruit to stand overnight, up to 24 hours. If your bowl is not large enough to accommodate all the water, add what you can and add the remainder the following day. It's best to make a note of what you have added.The following day, place the fruit and water into a very large, non-reactive saucepan. - See Note 5.
  • Over medium-high heat, bring the fruit and water to the boil. Rapidly boil for approximately 15 minutes or until the peel is tender, stirring occasionally with a long-handled wooden spoon - See Note 6.
  • Add the sugar and stir well to dissolve it. After dissolving the sugar, return the fruit to the boil, stirring occasionally. Continue to stir until the marmalade reaches setting point - I start to check at about 10 minutes. When the very aggressive bubbles subside to a slower, gentler boil, that's an indication that your marmalade may have reached setting point - See Note 7.Remove from the heat to conduct the wrinkle test. If not set, continue to boil for another 1 minute and then test again.
  • To test for setting point, I use the "wrinkle" test. Take one of your saucers from the freezer and pour a small amount of marmalade onto it. Let it cool for a minute then push against the marmalade with the tip of your finger. If the surface wrinkles slightly, it means setting point has been reached.Alternatively, if you are not confident checking this way or are not experienced at making marmalade, you can use the fail-safe method of using a jam/candy thermometer which you clip to the side of your saucepan. When attaching your thermometer, make sure that the base is not touching the bottom of the saucepan. Your marmalade has reached setting point when the temperature reaches 104.5 degree C or 220 degrees F. (Taking it much higher than this will result in the marmalade being overboiled, the pectin being destroyed, and therefore, your marmalade will not set.)At this time, your marmalade will look very liquidy - it can take 24-48 hours to completely cool and set.Please note, this recipe will produce marmalade which has a soft set; it will not be as firm as many commercial varieties which often contain additives.
  • Take the mixture off the heat. If there is any scum on the marmalade, add a teaspoon of butter and stir; that should settle the scum.
  • Let the marmalade stand for about 10 minutes to allow the fruit to settle. If you bottle it immediately, the fruit will not be evenly distributed but will settle at the top of the jar.
  • Remove your jars from the oven and carefully ladle the marmalade into the heated, sterilised jars. The jars should be filled as full as possible to minimise the amount of air between the marmalade and the lid. The marmalade should not touch the lid. Seal tight once filled with marmalade. See Note 8You need to be very careful. Splashing yourself with hot marmalade will result in a very serious burn. I suggest you have clothing with long sleeves and ensure that you do not have children nearby.

Nutrition Facts : Calories 715 kcal, Carbohydrate 185 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 10 mg, Fiber 1 g, Sugar 182 g, ServingSize 1 serving

GRAPEFRUIT MARMALADE



Grapefruit Marmalade image

It's easy to make uniquely sweet-yet-bitter homemade grapefruit marmalade with this simple, delicious recipe.

Provided by Molly Watson

Categories     Breakfast     Brunch     Condiment     Jam / Jelly

Time 1h45m

Number Of Ingredients 3

5 pounds grapefruits (ripe)
6 cups sugar
3 pint jars (with sealable lids)

Steps:

  • Gather the ingredients.
  • Wash and dry the grapefruits.
  • Use a sharp vegetable peeler or paring knife , remove the brightly colored zest (and only the brightly colored zest) from the grapefruit. Be sure to leave behind any and all of the white pith directly underneath, it is very bitter.
  • Chop the resulting zest-bigger pieces for chunkier marmalade, ribbon-like strips for a more spreadable result. Set zest aside.
  • Cut the ends off the zested grapefruits.
  • Working with one fruit at a time, cut off the thick white pith from around each grapefruit.
  • Working over a bowl to catch the juices, hold a fully peeled grapefruit, and use a sharp knife to cut out each section of the membrane holding the sections together.
  • Squeeze any juice out of the membrane once you've cut out all the fruit.
  • Set the membrane aside, along with any seeds. The pectin in these will help "set" the marmalade later.
  • Combine the zest, fruit, juice, 4 cups of water and sugar in a large heavy pot and bring to a boil.
  • Meanwhile, lay a double layer of cheesecloth in a medium bowl.
  • Put membranes and seeds in the bowl.
  • Lift up the corners and tie the cheesecloth into a bag to hold the membranes and seeds.
  • Add this " pectin bag " to the pot.
  • While the mixture comes to a boil, put a canning kettle full of water on to boil if you're planning to can the marmalade.
  • In any case, put a few small plates in the freezer to chill them. When the canning kettle water boils, use it to sterilize the jars and lids.
  • Bring marmalade to 220 F and hold it there for 5 minutes. Be patient, this can take quite a while.
  • Put a dollop of the mixture on a chilled plate, swirl the plate to spread the mixture a bit, and drag your finger through the mixture. A "set" mixture will hold a clean track behind your finger.
  • Remove "pectin bag," squeezing any marmalade in it out and back into the pot before discarding the bag.
  • Take marmalade off the heat and let sit 5 minutes.
  • Set up clean jars next to the pot.
  • Stir marmalade to distribute the zest evenly in the mixture.
  • Use a ladle to transfer the marmalade into the jars, leaving 1/2 inch of headspace at the top of each jar.
  • Put lids on the jars.
  • If you're canning the marmalade, put the jars in the canning kettle and boil for 10 minutes. In any case, let jars cool to room temperature before putting in a cool dry cupboard (if you've hot water processed them) or the fridge (if you didn't hot water process).

Nutrition Facts : Calories 58 kcal, Carbohydrate 15 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 0 mg, Sugar 14 g, Fat 0 g, ServingSize 3 pint jars (96 servings), UnsaturatedFat 0 g

QUICK GRAPEFRUIT MARMALADE



Quick Grapefruit Marmalade image

A quick recipe for one bottle of marmelade, I use it to avoid canning - just put it in any bottle and refrigerate after making. It's best when it's first made though, and still warm. I like my marmelade tart - if you find it's too sour for your tastes, just use more sugar. Note: you don't need any gelatin, there's plenty of natural gelatin in the peel of all citrus fruits.

Provided by FusionCat

Categories     Breakfast

Time 50m

Yield 1 bottle

Number Of Ingredients 4

1 large pink grapefruit
3 cups sugar
6 cups water
2 tablespoons lemon juice

Steps:

  • Slice the grapefruit very very thinly with a sharp knife, into flat slices. then cut these into strips, and cut the strips into smaller bits. Keep all the juice that flows out, if it's a juicy grapefruit.
  • Bring 6 cups of water to a boil, and then add the grapefruit slices and juice.
  • Keep at a low boil, adding the sugar. Continue boiling for quite some time (20-30 minutes), until it begins getting thicker.
  • The tricky part is knowing when to stop boiling. If you wait too long, it will become too thick when it cools. The important thing to know is it thickens a bit when cooling, so you have to stop it before it reaches the desired consistency. I put a porcelain dish in the fridge, then pour a little onto the dish - if it congeals a little, then it's ready.
  • Before you bottle it, eat it with bread while it's still warm - it's delicious!
  • Pour in any clean bottle, and refrigerate.

ORANGE LEMON GRAPEFRUIT MARMALADE



Orange Lemon Grapefruit Marmalade image

Trial and error using our neighbours fruit trees for free organic fruit and also can use oranges only as pilfered around the world

Provided by RM9003

Categories     Lemon

Time 2h

Yield 6 jars

Number Of Ingredients 5

3 oranges
1 lemons or 1 lime
3 grapefruits (total fruit weight 1 . 5kg)
1 1/2 liters water (equal to whole fruit)
1 1/2 kg sugar (equal to cooked fruit)

Steps:

  • Squeeze juice from fruit and keep.
  • Slice fruit thinly.
  • Quickly wash sliced peel in cold water and rinse.
  • Add water and juice.
  • Keep for 3 hours in a cool place.
  • Cook in a heavy saucepan for 30 minutes medium heat.
  • Add sugar and cook and stir another 20-30 minutes on high heat.
  • Pour into sterilised jars.

ORANGE-GRAPEFRUIT MARMALADE



Orange-Grapefruit Marmalade image

This recipe was given to my Grandmother by her friend Marva about 25 years ago. It's been a family favorite ever since.

Provided by Morgorond

Categories     Oranges

Time 1h40m

Yield 24 serving(s)

Number Of Ingredients 7

3 large grapefruits
1 orange
1 lime
1 1/2 cups water
1/4 teaspoon baking soda
5 cups sugar
3 ounces liquid fruit pectin, such as Certo

Steps:

  • Remove peels from fruit and scrape off excess pith. Cut peels into fine strips.
  • In saucepan, combine peels, baking soda and 1 1/2 cups water. Bring to boiling, cover and simmer 20 minutes.
  • Meanwhile, remove white membrane from fruit and section, working over bowl to catch juices. Discard seeds.
  • In 8-10 quart Dutch oven, combine sections, juice and undrained peel. Cover and simmer 10 minutes.
  • Measure 3 cups cooked fruit mixture; add sugar and mix well.
  • Bring to full rolling boil and boil, uncovered, 1 minute.
  • Remove from heat, stir in liquid pectin and skim off foam with metal spoon. Stir and skim for 10 minutes.
  • Pour into hot, sterilized jars and seal.

Tips:

  • Use a sharp knife to cut the grapefruit into segments. This will help to prevent the segments from becoming bitter.
  • Remove the white pith from the grapefruit segments. This will also help to prevent the marmalade from becoming bitter.
  • Use a heavy-bottomed pot to make the marmalade. This will help to prevent the marmalade from burning.
  • Bring the marmalade to a boil over medium heat, then reduce the heat to low and simmer for 30 minutes. This will help to thicken the marmalade and develop its flavor.
  • Skim the foam from the marmalade as it cooks. This will help to keep the marmalade clear.
  • Test the marmalade for doneness by dropping a small amount onto a cold plate. If the marmalade wrinkles when you push it with your finger, it is done.
  • Store the marmalade in a sterilized jar in the refrigerator for up to 2 weeks.

Conclusion:

Grapefruit marmalade is a delicious and versatile condiment that can be enjoyed on toast, scones, or pancakes. It can also be used as a glaze for chicken or fish, or as a filling for pies and tarts. With its bright citrus flavor and slightly bitter undertones, grapefruit marmalade is a surefire hit with breakfast or brunch lovers. So next time you have a grapefruit on hand, be sure to give this easy and delicious recipe a try!

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