Grapefruit Marmalade


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.

close up view of Grapefruit Marmalade in a jar, with Grapefruit peel and Grapefruit slices in the background
Prep Time:
20 mins
Cook Time:
35 mins
Additional Time:
1 day
Total Time:
1 day 55 mins
2 5-ounce jars


  • 4 ruby red grapefruits

  • 3 cups white sugar


  1. 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.

  2. 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.

  3. Peel off all remaining outer white parts of the fruit and discard. Cut the grapefruits into wheels. Remove any seeds.

  4. 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.

  5. 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.

  6. Remove the marmalade from the heat when the freezer sample meets your desired consistency.

  7. 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.

  8. 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.

  9. 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.

Cook's Notes:

The white pith on the grapefruit strips will help solidify the marmalade as they contain vital pectin. They will also give the marmalade its signature slight bitterness.

If not using the water-bath method, allow marmalade to cool completely then store in refrigerator.

Nutrition Facts (per serving)

276 Calories
0g Fat
71g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 276
% Daily Value *
Total Fat 0g 0%
Total Carbohydrate 71g 26%
Dietary Fiber 2g 6%
Total Sugars 67g
Protein 1g
Vitamin C 32mg 162%
Calcium 24mg 2%
Iron 0mg 1%
Potassium 142mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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