Grapefruit and Pineapple Marmalade

READY IN: 49hrs
Recipe by mollypaul

Tangy and sweet, this beautifully colored preserve is an heirloom recipe from the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is approximate. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these modern techniques, please go to for the current information.

Top Review by Kjellaug

This makes a lovely marmalade, just the way it should be! I made this with an orange instead of the lemon, and two grapefruits. Also added two cinnamon sticks to the last simmer. It takes some time to make and clutters the kitchen (very sticky business this is), but the result is well worth it. I have given jars of this to friends, and they all love it! Highly recommended!


  1. Pare pineapple and shred.
  2. Cut grapefruit and lemon into quarters, then thin slices (remove any seeds).
  3. Measure fruit and add 3 pints of water for each pint of fruit.
  4. Set aside until the next day.
  5. Cook approximately 3 hours, or until rind is tender.
  6. Set aside until the next day.
  7. Measure and add an equal amount of sugar.
  8. Bring to the boil and cook until 223F or jelly "sheets" off the spoon (dip a cold spoon into the boiling liquid for only an instant, if 2 drops run together as they drop forming a sheet, the jelly stage has been reached).
  9. Fill in sterilized jars and seal.

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