Quick Grapefruit Marmalade

Total Time
50mins
Prep
20 mins
Cook
30 mins

A quick recipe for one bottle of marmelade, I use it to avoid canning - just put it in any bottle and refrigerate after making. It's best when it's first made though, and still warm. I like my marmelade tart - if you find it's too sour for your tastes, just use more sugar. Note: you don't need any gelatin, there's plenty of natural gelatin in the peel of all citrus fruits.

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Ingredients

Nutrition

Directions

  1. Slice the grapefruit very very thinly with a sharp knife, into flat slices. then cut these into strips, and cut the strips into smaller bits. Keep all the juice that flows out, if it's a juicy grapefruit.
  2. Bring 6 cups of water to a boil, and then add the grapefruit slices and juice.
  3. Keep at a low boil, adding the sugar. Continue boiling for quite some time (20-30 minutes), until it begins getting thicker.
  4. The tricky part is knowing when to stop boiling. If you wait too long, it will become too thick when it cools. The important thing to know is it thickens a bit when cooling, so you have to stop it before it reaches the desired consistency. I put a porcelain dish in the fridge, then pour a little onto the dish - if it congeals a little, then it's ready.
  5. Before you bottle it, eat it with bread while it's still warm - it's delicious!
  6. Pour in any clean bottle, and refrigerate.