1/3 Photos of Grapefruit and Grenadine Marmalade
1 hr 25 mins
I love this marmalade - the tart bitterness of the grapefruit juxtaposes the sweetness. This is ideal on a slice of buttered breakfast toast (with tea).
My Private Note
Units: US | Metric
- 1Using vegetable peeler, remove peel from 2 grapefruits (coloured part only) in long strips.
- 2Cut peel into fine julienne.
- 3Add peel to large pot of boiling water and cook 5 minutes.
- 4Drain, rinse under cold water, and drain again.
- 5Peel remaining grapefruit.
- 6Remove white pith from all the grapefruits.
- 7Working over large bowl to catch juice, cut between membrane of grapefruits with small sharp knife to release segments.
- 8Mix segments with grapefruit juice.
- 9Mix in lemon juice.
- 10Combine grapefruit mixture and 6 cups water in heavy, medium saucepan.
- 11Boil 30 minutes.
- 12Add sugar and peel and stir until sugar dissolves. (add optional ginger, if using, at this point).
- 13Continue boiling about 30 minutes, stirring frequently and reducing heat if necessary to prevent sticking.
- 14Check the marmalade at this point.
- 15Drop 1 tblsp of marmalade onto a chilled saucer and put in freezer.
- 16If it wrinkles when pushed after 2 minutes of cooling, then it is done.
- 17Mix in grenadine.
- 18Spoon hot marmalade into hot, sterilized jars, wiping rim of jar clean.
- 19Seal tightly.
- 20Cool to room temperature and refrigerate for up to 3 months.
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Nutritional Facts for Grapefruit and Grenadine Marmalade
Serving Size: 1 (2760 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 914.6
- Calories from Fat 3
- Total Fat 0.3 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 23.7 mg
- Total Carbohydrate 236.1 g
- Dietary Fiber 0.1 g
- Sugars 207.8 g
- Protein 1.9 g