1/6 Photos of Pink Grapefruit Marmalade
I'm new to canning, so when I find a recipe that doesn't involve pectin or cheesecloth, I'm happy. This is another Nigella Lawson recipe, only slightly altered by me. I like really bitter and rich marmalade. If you don't, just use 1 kg of white sugar and halve the lemon juice.
My Private Note
Units: US | Metric
- 1In a large pot, place the two grapefruit in just enough water to make them float freely.
- 2Bring to a boil, and let boil for two hours (add water from a kettle if too much boils away and the grapefruit touch the bottom).
- 3Drain the grapefruit, discard water and let fruit cool (or else you'll burn your hands!).
- 4Slice the grapefruit as finely as possible, and chop a bit. This is tedious, but not difficult. It doesn't have to be uniform.
- 5Chuck the grapefruit, sugars and lemon juice back into the pot, and dissolve the sugars on low heat.
- 6Bring to a boil and let bubble until you reach the jell point, about 15 minutes, give-or-take.
- 7If you like a smoother consistency, blitz in a blender for a bit until you like what you see.
- 8Ladle into clean, sterilized jars and process in a hot water bath for ten minutes.
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Nutritional Facts for Pink Grapefruit Marmalade
Serving Size: 1 (156 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 400.7
- Calories from Fat 0
- Total Fat 0.0 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 14.6 mg
- Total Carbohydrate 103.5 g
- Dietary Fiber 0.0 g
- Sugars 98.6 g
- Protein 0.3 g