1/2 Photos of Quick Grapefruit Marmalade
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.
My Private Note
Units: US | Metric
- 1Slice 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.
- 2Bring 6 cups of water to a boil, and then add the grapefruit slices and juice.
- 3Keep at a low boil, adding the sugar. Continue boiling for quite some time (20-30 minutes), until it begins getting thicker.
- 4The 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.
- 5Before you bottle it, eat it with bread while it's still warm - it's delicious!
- 6Pour in any clean bottle, and refrigerate.
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Nutritional Facts for Quick Grapefruit Marmalade
Serving Size: 1 (2298 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 2432.9
- Calories from Fat 3
- Total Fat 0.3 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 28.7 mg
- Total Carbohydrate 628.7 g
- Dietary Fiber 4.0 g
- Sugars 617.1 g
- Protein 2.0 g