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Pink Grapefruit Marmalade

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.

Course Jams & Jellies
Cuisine American, British, Portuguese
Keyword Pink Grapefruit Marmalade
Prep Time 45 minutes
Cook Time 5 minutes
Total Time 50 minutes
Servings 112 servings
Calories 38 kcal
Author Chris Scheuer

Ingredients

  • 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

Instructions

To prep the grapefruit:

  1. 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).

  2. 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.
  3. 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.
  4. 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.)

For the marmalade:

  1. 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.)

  2. 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.

To finish with a hot water bath:

  1. 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.

  2. For the hot water bath method, proceed as directed here.

To finish without a hot water bath (marmalade will not be shelf-stable and will need to be stored in the refrigerator or freezer):

  1. 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.

  2. Allow the marmalade to sit for 24 hours at room temperature then refrigerate or freeze.

  3. Marmalade keeps well in the refrigerator for several weeks and up to a year in the freezer.

Recipe Notes

*** 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.

This recipe yields 56 ounces of jam. The number of jars will depend on the size of your jars. If you are using 8-ounce jars that would be 7 jars.

Nutrition Facts
Pink Grapefruit Marmalade
Amount Per Serving (1 tablespoon)
Calories 38 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 1mg0%
Sodium 1mg0%
Potassium 7mg0%
Carbohydrates 10g3%
Fiber 1g4%
Sugar 9g10%
Protein 1g2%
Vitamin A 2IU0%
Vitamin C 1mg1%
Calcium 1mg0%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.