Forktionary

Grapefruit And Ginger Marmalade Recipe

Elevate your breakfast routine with this vibrant Grapefruit & Ginger Marmalade! Bursting with zesty grapefruit and a warm kick of ginger, this homemade spread is the perfect complement to scones, toast, English muffins, bagels, or even pancakes. Adapted from Frances Bissell's *Preserving Nature's Bounty*, this recipe is surprisingly easy and yields a delicious, homemade marmalade you'll be proud to share. Get ready to savor the sunshine in every spoonful!

Prep Time 30 mins
Cook Time 70 mins
Calories 208 kcal
Protein 0g
Rating 4.0 (1 Reviews)
Grapefruit And Ginger Marmalade 13

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Grapefruit And Ginger Marmalade

  • Grapefruits
  • 100g (3.5 oz) fresh ginger root, peeled and thinly sliced
  • 700ml (2 1/2 cups) water
  • 1 kg (2.2 lbs) granulated sugar

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How to Make Grapefruit And Ginger Marmalade

  1. Scrub and rinse the grapefruits thoroughly. Combine the grapefruits and sliced ginger in a large, heavy-bottomed saucepan.
  2. Add 700ml of water. Cover and simmer over medium-low heat for 2 hours, or until the grapefruits are very tender.
  3. Remove the saucepan from the heat and allow the grapefruit to cool completely in the pan. This will take about 4-6 hours, ideally overnight.
  4. The next day, halve the grapefruits. Using a spoon, scoop the pulp and seeds into a fine-mesh strainer set over a large bowl.
  5. Gently rub/press the grapefruit pulp through the strainer to separate the pulp from the pith and seeds. Discard the seeds and pith.
  6. Return the strained grapefruit pulp to the saucepan. Add the 1kg of sugar and the cooking liquid from the first step.
  7. Stir gently over low heat until the sugar is completely dissolved.
  8. Bring the mixture to a rolling boil. Maintain a rolling boil for exactly 3 minutes, skimming off any foam that rises to the surface.
  9. Meanwhile, finely slice the grapefruit peel using a vegetable peeler or sharp knife. Make sure there are no white pith left.
  10. Add the finely sliced peel to the boiling marmalade. Continue to boil, stirring frequently, until the setting point of 220°F (104°C) is reached. A thermometer is recommended for precise measurements. Alternatively, test for setting point using the wrinkle test, which describes how the skin should look.
  11. Remove the saucepan from the heat. Skim off any remaining foam. Let stand for 5 minutes to allow the fruit to settle evenly.
  12. Using a ladle or jar filler, carefully spoon the hot marmalade into sterilized jars, leaving about 1/4 inch headspace. Wipe the jar rims clean and seal with two-part lids.
  13. Process the jars in a boiling water bath for 15 minutes. Ensure the jars are completely submerged in boiling water.
  14. Remove the jars and let them cool completely. You should hear a popping sound as the jars seal.
  15. Label your jars and store them in a cool, dark, and dry place for up to 1 year.

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

199g

Fat

0g

Carbs

17g

Recipe Categories (Choose a category and find related recipes!)

Breakfast & Brunch Sweets & Sides Desserts European American Healthy Vegetarian Gluten Free Baking

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For Large Groups Low Protein Healthy 5 Ingredients Or Less Jams And Preserves Condiments Etc Fruit American Mexican Easy Kid Friendly Low Fat Winter Dietary Low Sodium Low Cholesterol Seasonal Low Saturated Fat Oamc Freezer Make Ahead Midwestern Inexpensive Healthy 2 Low In Something Citrus Taste Mood Sweet Number Of Servings 4 Hours Or Less