Quick Grapefruit Marmalade

READY IN: 50mins
Recipe by FusionCat

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.

Top Review by cookin'mamma

The flavor is WONDERFUL! I also had a problem getting it to thicken. After about an hour I gave up. It is chiling now. I think eventually the consistancy will be good as it was trying to congeal on the spoon after I put some on my bread. I did use a little extra sugar as well so that my kids would like it. My son really liked it. My daughter is still a bit weary, but I'll get her to try it eventually. ***UPDATE*** Well, I never did get it to congeal. My son loves it, my daughter not so much. I will try this again, but maybe with less water. I'm not sure what I did wrong to cause it not to congeal much. Oh well.

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.

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