Forktionary

Pink Grapefruit Marmalade Recipe

This vibrant pink grapefruit marmalade recipe is perfect for beginner canners! No pectin or cheesecloth needed – just the delicious bitterness of pink grapefruit and a simple, foolproof method. Adapted from a Nigella Lawson recipe, this version delivers an intensely flavorful marmalade. Easily adjust the sweetness to your preference (see notes). Get ready to impress with this stunning and intensely flavorful homemade spread!

Prep Time 120 mins
Cook Time 180 mins
Calories 400.7 kcal
Protein 0g
Rating 4.6 (16 Reviews)
Pink Grapefruit Marmalade 18

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Pink Grapefruit Marmalade

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Pink Grapefruit 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 Marmalade

  1. Wash and thoroughly scrub 1.5 kg (approximately 3 large) pink grapefruits.
  2. Using a sharp knife, carefully remove the zest from the grapefruits, avoiding the white pith as much as possible. Finely slice the zest into thin strips.
  3. Cut the grapefruit flesh into roughly 1cm thick slices, removing any large seeds.
  4. Combine the grapefruit zest, flesh, 1.75 kg granulated sugar, and juice of 1 ½ lemons in a large, heavy-bottomed saucepan.
  5. Stir gently to combine and let the mixture sit for at least 4 hours, or preferably overnight, to allow the sugar to dissolve and extract juices from the fruit.
  6. Bring the mixture to a boil over medium heat, stirring frequently to prevent burning.
  7. Once boiling, reduce the heat to a gentle simmer, and cook for approximately 150-180 minutes, or until the marmalade sets (the wrinkle test: place a small amount on a cold plate. If it wrinkles when pushed, it's ready). Skim off any foam that rises to the surface.
  8. Sterilize your jars and lids beforehand. Carefully ladle the hot marmalade into the prepared jars, leaving a small headspace.
  9. Wipe the rims of the jars clean, seal with lids and rings, and process in a boiling water bath for 10 minutes (adjust processing time based on your altitude; consult a canning guide for specifics).
  10. Remove jars from the water bath and let them cool completely. You should hear a satisfying 'pop' as the jars seal.
  11. Once cooled, check the seals. Store sealed jars in a cool, dark place. Enjoy your homemade marmalade!

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

394g

Fat

0g

Carbs

34g

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

Breakfast & Brunch Sweets & Sides Desserts European American Southern Vegetarian Gluten Free Summer Recipes Baking

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

Lactose Time To Make Course Main Ingredient Preparation Occasion Low Protein Healthy 5 Ingredients Or Less Jams And Preserves Canning Condiments Etc Fruit Easy Low Fat Vegan Vegetarian Stove Top Dietary Gifts Low Sodium Low Cholesterol Low Saturated Fat Comfort Food Inexpensive Egg Free Healthy 2 Free Of Something Low In Something Citrus Taste Mood Equipment Technique Water Bath 4 Hours Or Less