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This Pink Grapefruit Marmalade is a taste of delicious sunshine on your toast, biscuits, scones, English muffins... It's also wonderful on ice cream and makes a fantastic glaze for grilled pork, chicken, shrimp or salmon.
I asked Scott if we could stop at the grocery store the night before we planned to shoot this Pink Grapefruit Marmalade. He asked what we needed. I replied that I'd like to pick up some English Muffins. He said, "You're going to BUY English Muffins??" I said, "Yes I am, English muffins pair perfectly with marmalade."
"But why would you buy them?" He was a bit incredulous that I wasn't making them myself since I love to bake. I had never considered making English muffins. I'm not sure why... maybe it's that they just sound so fancy.
But his comment got me thinking (and sidetracked a bit) as I googled "English muffin recipes". Well, I'm so glad he questioned me because I discovered something new. English muffins can be SO easy to make and they taste incredibly more delicious than anything you can buy. After reading through a number of recipes and testing different techniques, I've come up with a super easy recipe and the results are CRAZY delicious. But... well, that's a story for another post (coming up). Suffice it to say, he challenged me and the results are amazing, so much better than anything you can BUY!
You are often my inspiration!
So back to the Pink Grapefruit Marmalade. A few weeks ago I received an email that inspired this recipe. This is how it read:
Hi Chris, I really enjoy the label's that you sometimes include with the jam recipes. Would you happen to have the Ruby red grapefruit and orange marmalade labels? Yes, you have spoiled me! Also, how would regular grapefruit be with this recipe? Thanks for always making my day shine!
I realized that I didn't have a plain grapefruit marmalade recipe on the site so I decided to experiment a bit. A friend had given me a stash of fabulous pink grapefruit and the timing was perfectly aligned. After a bit of testing, this Pink Grapefruit Marmalade evolved based on a recipe on the Kraft My Food and Family site.
Marmalade convert
If you're not a big fan of marmalade, this Pink Grapefruit Marmalade might just change your mind. Although it's got lots of fresh, vibrant citrusy flavor it is not bitter at all. I always liked the "idea" of marmalade but usually, when I tasted it, I was disappointed. Those large strips of slightly bitter zest just weren't my cup of tea.
This marmalade is totally different. It does have lots of grapefruit zest but in tiny little strands with none of the white bitter pith. I use a citrus zester to remove just that pretty pink-tinged peel. A citrus zester is easy to use, reasonably priced and works well with any type of citrus fruit.
How to make this Pink Grapefruit Marmalade
This Pink Grapefruit Marmalade couldn't be easier to make. The only thing that takes a bit of time is removing the grapefruit zest and sectioning the fruit from the membranes. For me, the easiest way to remove the fruit is to cut each grapefruit in half, run a knife around the outside edged, then cut along the inner membranes to loosen the fruit, the same way you would cut a grapefruit to enjoy for breakfast.
Once you've got the zest, fruit and juice collected in a measuring cup (you want exactly 2 cups total) the rest is super simple. Just combine the grapefruit mixture with a box of powdered pectin in a large pot. Bring it to a rolling boil then add the sugar. Stir and return to a rolling boil. Set a timer for 1 minute and you're pretty much done. Simply laden the delicious liquid sunshine into clean jars and try to wait for it to cool down before sampling.
You can either use a hot water bath to preserve this Pink Grapefruit Marmalade or store it in the refrigerator or freezer. The marmalade will keep well in the refrigerator for several weeks and up to a year in the freezer. Using a hot water bath will ensure that your marmalade is shelf-stable.
Give the sunshine away!
Want to make someone's day? Slip a jar of this Pink Grapefruit Marmalade in their mailbox or bring it as a hostess gift. It's a great way to show care and appreciation for teachers, neighbors, hairdressers, mailmen, co-workers...
You've probably noticed already that we have a pretty label to adorn the jars. If you'd like to receive a free printable PDF for the labels, just leave us a comment below in the comment section. We'll email you the PDF with instructions on how to use it as well as links for the jars and ribbon pictured in the post.
We'll send you a set of two labels, one that says, "Store in the refrigerator when not in use." (for those of you who choose to omit the hot water bath) and a second that says, "Store in the refrigerator after opening".
A jam session
This is a fun recipe to make with a delicious reward. Make it a family project or gather some friends together for a "jam" session. You'll make some sweet memories and also will have a fabulous sweet treat to serve for breakfast or brunch. Happy jamming!
Café Tips for making this Pink Grapefruit Marmalade
- One thing that's important when making jams and jellies is to understand the terminology. One of the classic terms is to bring the fruit/sugar mixture to a "full rolling boil". This means a boil that continues to bubble furiously, even when you give it a good stir.
- Another thing that's important is to pay heed to the time that's indicated in the recipe. In this Pink Grapefruit Marmalade, the instructions say to allow the fruit/pectin/sugar mixture to come to a "full rolling boil", then to boil for exactly one minute. Set a timer! This will ensure successful results.
- As mentioned above you can either can this Pink Grapefruit Marmalade, using a hot water bath, making it shelf-stable OR simply ladle it into jars and store it in the refrigerator or freezer.
- If you chose the canning method, here is a great guide from National Center for Home Food Preservation.
- If you chose to not use a hot water bath, it's fine for the marmalade to sit at room temperature for several hours. The sugar in jam/jelly/marmalade recipes acts as a preservative so there's no need to worry. Just keep it in the refrigerator or freezer for longer storage.
- This is not a thick jelly-like marmalade (like store-bought grape jelly), it is scoopable on a spoon but isn't runny.
- Although this is called Pink Grapefruit Marmalade, the recipe will also work with regular grapefruit.
- This recipe calls for 1 box (1.75 ounces or 49g) of powdered fruit pectin. I use SureJell. SureJell is available at most larger grocery stores and online. If you can't find it at your local grocery store, check with the front desk or manager as it's stored in different places at different stores. There are two types of SureJell, regular and low-sugar. You want the regular or original variety for this recipe.
- In order to ensure success with this Pink Grapefruit Marmalade, don't try to alter the ingredients. Lots of people are concerned about the amount of sugar in jam and jelly recipes. The sugar is not only a sweetener but it also helps with the set and it's a preservative, as mentioned above. There are low sugar pectins on the market and it would be better to go with a recipe specifically designed for low sugar than to try to alter this recipe. Plus you only consume a small amount of marmalade at a time so each serving is not that much sugar.
- I often get asked if you can substitute dry and liquid pectins. The answer is no. The proportion of fruit to sugar often varies, depending on whether the recipe calls for dry or liquid pectin. To ensure success, it's best to stick with the type of pectin that the recipe calls for.
- Measure carefully when making jam or jelly with pectin. The proportion of sugar to fruit is important and if you use more or less than what's called for, the set can be affected.
- Many jam/jelly/marmalade recipes call for measuring the sugar into a separate bowl, then adding it to the fruit. Why? It's easy to lose track and add too much or too little and risk the results. I don't do this but I do count out loud so I'm sure about how much sugar I'm adding.
Thought for the day:
Do you not know? Have you not heard?
The Lord is the everlasting God,
the Creator of the ends of the earth.
He will not grow tired or weary,
and His understanding no one can fathom.
He gives strength to the weary
and increases the power of the weak.
Even youths grow tired and weary,
and young men stumble and fall;
but those who hope in the Lord
will renew their strength.
They will soar on wings like eagles;
they will run and not grow weary,
they will walk and not be faint.
Isaiah 40:28-31
What we're listening to for inspiration:
If you enjoy any of these recipes, please come back and leave a star rating and review! It’s so helpful to other readers to hear your results, adaptations and ideas for variations.
This Pink Grapefruit Marmalade is a taste of delicious sunshine on your toast, biscuits, scones, English muffins... It's also wonderful on ice cream and makes a fantastic glaze for grilled pork, chicken, shrimp or salmon.
- 2 cups prepared fruit purchase 6-7 medium grapefruit, you might not need them all
- 1 box powdered fruit pectin I use SureJell, (1 box is 1.75 ounces or 49g)
- ½ teaspoon butter
- 5 cups granulated sugar
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Wash the grapefruit thoroughly then dry well. With a citrus zester (see picture above in the post) remove the colored zest (avoiding the white pith) from 5 of the grapefruits and place in a bowl or medium size measuring cup (at least 2 cups).
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Cut each grapefruit in half across its equator. With a small sharp knife (a serrated knife works great), cut around the perimeter of each half where the fruit and rind meet. Point your knife slightly toward the center of the grapefruit to make up for the curve as you cut.
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Then, starting at the center, slice on both sides of the thin membranes that separate the sections of fruit to free up the segments. With a small spoon remove the segments to the bowl with the zest.
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After the fruit has been removed from each grapefruit half, squeeze the remaining juice into the bowl with the zest and fruit segments. Continue until you have 2 cups of the zest/fruit/juice mixture. If you end up with more than 2 cups, reserve the extra for another use.)
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Transfer the fruit mixture to a large pot (6-8 quarts) and add the pectin and butter. Stir to combine then bring the mixture to a full rolling boil (a boil that doesn’t settle down when you stir it.)
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Add the sugar and stir to combine. Return to a full rolling boil and boil for exactly one minute. (Use a timer.) Remove from heat and allow the boiling to settle down. Remove any foam from the top surface with a spoon.
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Ladle into the prepared jars, filling to within a half-inch of the top. Wipe the rims and thread then screw on the lids tightly.
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For the hot water bath method, proceed as directed here.
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Ladle into the prepared jars, filling to within a half-inch of the top. Wipe the rims and thread then screw on the lids tightly.
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Allow the marmalade to sit for 24 hours at room temperature then refrigerate or freeze.
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Marmalade keeps well in the refrigerator for several weeks and up to a year in the freezer.
*** Please note, when I first published this recipe, it said FOUR total cups of zest/fruit/juice. That was an error. It should be, as it reads now, TWO total cups of zest/fruit/juice. So sorry for any confusion that might have caused!
See Café Tips above in the post for more detailed instructions and tips to ensure success.
If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn’t have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.
Debra J Holmes says
Hi Chris- can’t wait to make the marmalade. Can I substitute raspberry oranges or blood oranges? I’m going to use grapefruit first and follow the recipe before trying anything else. May I have the labels?
Thank you,
Debra Holmes
Seaside, Oregon
Chris Scheuer says
Hi Debra, hope you enjoy this marmalade. If you want to use blood oranges, it would be better to follow this recipe to ensure success: https://thecafesucrefarine.com/easy-blood-orange-marmalade/
Jim says
I love experimenting when it comes to making marmalades, but have yet to try a grapefruit version, so am looking forward to trying your recipe. I'd be honored to use your beautiful labels if you'd send me the template. Happy cooking.
Chris Scheuer says
Sure, Jim! Enjoy!
Sue says
Can’t wait to try it! Could I please get some labels? Thank you so much!!
Chris Scheuer says
Sure, Sue!
Colleen Husted says
Love your recipes and photographs, how do I get the labels for the grapefruit marmalade?
Chris Scheuer says
Thanks, Colleen! We will email you the labels.
Douglas Ervin says
Looks absolutely delicious! I love marmalades. Please send me the labels. Thanks so much!
Chris Scheuer says
Sure, Douglas! Enjoy!
Debbie says
This recipe looks delicious. I love pink grapefruit. Thanks for the recipe. I would love the labels. Your labels are always so pretty. Thanks again.
Chris Scheuer says
Thanks, Debbie! Sending the labels your way!
Diane Haines says
This recipe sound out of this world amazing, Chris. I would like to try this soon, while the pink grapefruits are available. I'd very much love to have the labels, please. Thank you so much.
Chris Scheuer says
Sure, Diane! Enjoy!
Shirley Evans says
Hi
I just discovered your site before Christmas and so far have tried many of your recipes with great success. Your shortbread Christmas cookies were delicious. I am a big fan of marmalade and its one of the items that's now hard to find on our grocery shelves in Calgary. I am so looking forward to trying this pink grapefruit recipe and the blood orange one as well. Such wonderful photography too. I would love to receive the labels. Thanks so much
Chris Scheuer says
Thank you for the kind words, Shirley! We will send the labels your way 🙂
Cheryl says
Hi Chris, I am so looking forward to trying this recipe. We are just finishing the last of the yummy, sunny blood orange marmalade I made with another of your recipes. Would so love to receive the labels! Thank you!
Chris Scheuer says
Sure, Cheryl! Enjoy!
Jana Shryock says
Can't wait to try this. Would love to have the labels.
Chris Scheuer says
Sure, Jana!
Patty says
Being from San Antonio, TX and having Ruby Red grapefruitts readily available, I was so excited to see the pink grapefruit marmalade recipe. I can’t wait to try it with my homemade English muffins.
I would love to have the pdf of the labels please.
Chris Scheuer says
I hope you enjoy it, Patty! Sending the labels your way.
Joann says
Chris,
I'm not usually a fan of grapefruit but this recipe may change that. It looks delicious and I can't wait to try it. I've made the cranberry siricha chili jam several times and everyone always loves it , especially my husband. I would love to have the beautiful labels for the red grapefruit marmalade.
Thank you, Joann
Diane Haines says
Cranberry Sriracha chili jam sounds amazing, Joann. Is this one of Chris' recipes? Is so, I am unable to find it. It there a recipe somewhere that I can try? Thank you so much. Diane
Chris Scheuer says
Hi Diane, here you go: https://thecafesucrefarine.com/cranberry-sriracha-pepper-jelly/
Karen says
I’m in Arizona too so would love to try this recipe and have the labels too!
You’re the best 😊
Karen
Chris Scheuer says
Thanks, Karen! Sending the labels your way 🙂
Cathy says
I have become addicted to your recipes - suggestions- comments- stories etc!! The Groom and I ( almost 54 years of wedded bliss👏🏻👏🏻) are off to Phoenix on 22nd for a week spending a few days with family visiting also - would be a hoot to cross paths - maybe at ABC baking to pick up supplies!! I have soooo many Devine Destiny stories about bumping into people!! I cannot wait to make the grapefruit marmalade - plus muffins- I make your scones all the time!,
Chris Scheuer says
That's awesome, Cathy! Say hi if you see us 🙂
Linda DemlerNunes says
Thank you so much Chris for the Pink Grapefruit Marmalade recipe. I have looked everywhere for a 'keeper'. So excited to finally have a great grapefruit treat to look forward to. Also thank you for working up the labels. I will be proud to dress up my jars with this beautiful decoration. Thanks again for your inspiration and always making my day shine. Linda
Chris Scheuer says
Hope you enjoy it, Linda! 💕 We'll be happy to send the labels.
Donnalyn says
Your Marmalade is simply beautiful, as is everything you post. I would love to have the labels. And a huge thankyou for sharing your talents with us.
Chris Scheuer says
Thanks so much, Donnalyn! 🥰 Sending the labels now.
Diana says
The pink grapefruit marmalade sounds wonderful and would love to have the labels please.
Chris Scheuer says
Sure, just sent the labels, Diana.
Colleen says
Chris..your marmalade looks beautiful! I have always loved marmalade..even as a little girl. I always loved the "tart" taste of it. I'. Also intrigued with making homemade English muffins. I think I will have to try that. Your labels are beautiful and would love it if you could send me the set of them…(love those jars too!) Thanks so much for your generosity!
Chris Scheuer says
Thanks so much, Colleen! Hope you enjoy this marmalade. Just sent the labels and a link for the jars.
Michele says
I love pink grapefruit and can't wait to try this recipe. Please send the label pdf.
Chris Scheuer says
The labels should be in your email, Michele!
Misty Dorff says
Hello, as a new jam maker, I LOVE the jars and would also love the link. I am also wondering what type of printer you use to make your own labels? I am finding absolutely terrible reviews on the printers I have seen this far. Making them myself would be a tremendous help.
Chris Scheuer says
Hi Misty, will send you the labels and the link for the jars. We have an HP printer. I'm not at home so I don't have the model number. It works well!
Liz Hager says
Looking forward to trying this recipe.
Please send labels and thank you.
Enjoy your trip to Arizona.
Chris Scheuer says
Thanks, Liz! 💕 Just sent the labels.!
Shelly says
Hi
The ingredients say 2 cups of the zest, fruit and juice but the instructions say 4 cups. Sorry still confused. Could be me, had a mind boggling day! Would love to have the labels, so pretty.
Thank you
Chris Scheuer says
Hi Shelly , it’s not you but rather me who’s the problem. I have corrected that. It should be 2 cups.
Thanks so much for pointing that out.
Sheryl says
Oh, this was good! Doubly so on a Colorado winter day. Thank you for sharing! I would love the labels if you are still sending!
Chris Scheuer says
Yay! So happy you enjoyed it, Sheryl! You are speedy! Just sent the labels.
Nancy says
Your recipes always make the perfect gifts. Please send me the labels so I can fool people into thinking I'm an awesome cook! Thank you
Chris Scheuer says
Hi Nancy, just tried to send the labels but the email was returned. Perhaps you typed a letter incorrectly. If you send your email again, we'll be happy to retry sending them.
Janice says
This recipe sounds wonderful. May I please get the labels. Thank-you.
Chris Scheuer says
Hope you enjoy it, Janice. The labels are on the way.
Donna says
Love this idea. Please send me the labels. Tx
Chris Scheuer says
Sure, sending them now, Donna!