THIS CAFE LIFE
Pink Grapefruit Marmalade
A bright, bittersweet marmalade that captures winter citrus at its most fragrant — floral pink grapefruit softened with just enough sugar to let the peel shine. This is a preserve for buttered toast, sharp cheeses, and spoonfuls stolen straight from the jar.
Prep Time:
Cook Time:
1 - 2 Hours
Yield:
5 - 6 Half-Pint Jars
Ingredients
3 Large Pink Grapefruit
1 Lemon
4 C. Water
4 C. Granulated Sugar
Tools We Use —
Maslin Pan or Wide Preserving Pan
Marmalade sets at 220°F. Temperature is how you know it’s ready — not guesswork.
Prepare the Fruit
Wash the grapefruit and lemon well. Using a sharp knife, slice off the ends and cut the fruit in half. Remove any seeds and reserve them in a small piece of cheesecloth (they contain natural pectin).
Slice the fruit — peel, pith, and flesh — into thin strips. The thinner the cut, the more delicate the final marmalade.
Step 2 — Soak
Place the sliced citrus and any collected juices into a large, non-reactive pot. Add the water and the cheesecloth bundle of seeds. Cover and let sit at room temperature for 8–12 hours (or overnight). This draws out flavor and softens the peel.
Step 3 — Cook the Fruit
Bring the mixture to a boil, then reduce to a steady simmer. Cook uncovered for about 45–60 minutes, until the peel is tender and the liquid has reduced slightly.
Step 4 — Add Sugar & Set
Remove the seed bundle. Add the sugar and stir until dissolved. Increase heat and bring to a rolling boil. Skim any foam that does not dissipate when stirred. Cook until the marmalade reaches 220°F or passes the wrinkle test (a drop on a cold plate wrinkles when pushed).
Step 5 — Jar
Remove from heat and let sit 5 minutes. Ladle into warm sterilized jars, wipe jar rim, seal, and cool. Refrigerate for immediate use or process in a water bath for shelf storage.
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