Ingredients for Pink Grapefruit And Pomegranate Marmalade
- 2 large pink grapefruits (about 1.5 lbs), zested and segmented
- 1 cup water
- Unsweetened Pomegranate Juice
- Pectin
- 4 cups granulated sugar
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Pink Grapefruit And Pomegranate Marmalade? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Pink Grapefruit And Pomegranate Marmalade
- Wash and thoroughly scrub the grapefruits and pomegranates.
- Remove the zest from the grapefruits using a zester or vegetable peeler. Finely chop the zest.
- Cut the grapefruits into segments, removing any white pith. Set aside.
- Remove the seeds from the pomegranate. (Tip: Submerge the pomegranate in a bowl of water, gently break it apart, and the seeds will sink while the pulp floats to the top).
- Combine the grapefruit segments, pomegranate seeds, grapefruit zest, sugar, and water in a large, heavy-bottomed saucepan.
- Bring the mixture to a boil over medium-high heat, stirring frequently to dissolve the sugar.
- Reduce the heat to a simmer and cook for approximately 40-45 minutes, or until the marmalade reaches setting point (the wrinkle test: a small spoonful dropped onto a cold plate should wrinkle when pushed with your finger).
- Remove from heat and skim off any foam.
- Ladle the hot marmalade into sterilized jars, leaving a small headspace. Wipe the rims clean, seal, and process in a boiling water bath for 10 minutes (for best shelf life).
- Allow the jars to cool completely. Once cooled, check the seals. Store in a cool, dark place and let rest for at least one week before enjoying the full flavor development.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
1266g
Fat
0g
Carbs
113g
