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."
photo by ohevshalomel photo by ohevshalomel
photo by ohevshalomel
photo by Crafty Lady 13 photo by Crafty Lady 13
photo by Baby Kato photo by Baby Kato
Ready In:
1 bottle




  • 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.
  • Bring 6 cups of water to a boil, and then add the grapefruit slices and juice.
  • Keep at a low boil, adding the sugar. Continue boiling for quite some time (20-30 minutes), until it begins getting thicker.
  • 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.
  • Before you bottle it, eat it with bread while it's still warm - it's delicious!
  • Pour in any clean bottle, and refrigerate.

Questions & Replies

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  1. cookinmamma
    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.
  2. Like it Hot
    Delicious. I added 3 Habanero peppers, 2 Serrano peppers and about a tablespoon of finely chopped fresh ginger. It was fabulous on this morning's english muffin. If I do it again, I will add another 1 or 2 Habaneros. This batch is spicy, but not quite as fiery as I was hoping. I boiled for over an hour. It hadn't firmed up as much as I expected, but I took it off, hoping it would firm up as it cooled. It firmed up some, but it's still softer than I would like. Next time, I'll boil longer.
  3. Queen Roachie
    Oh man... I totally cheated on this, and it's so good! I used one can of pink grapefruit segments in light syrup, since I wanted to try this and had no fresh... and no one would eat the fruit out of the can. I shoved the fruit thru a colander and discarded the tough membranes. Cut the recipe in half and just used 2 cups of water/juices from the can. Simmered this for about an hour and a half until it was thick on a cold plate and got 2 half pint jars. Very tasty and easy. I got a grapefruit marmalade once from a specialty store and this is just as good.
  4. Pismo
    I made this for a friend who loves grapefruit marmalade. It was very simple to make. I cut down on the water and used only 5 cups, but still cooked it for a good 2 1/2 hours. It still didn't look very thick when I took it off the heat, still really runny. But it thickened up a ton, almost too much once it cooled. So, maybe it doesn't need as much cooking after all. I guess I'd have to try it again. I do have to say that I'm not a big fan of marmalade in general, so I'm not going off my tastes as far as the star review goes. My friend gave it 4 1/2 stars and I bumped it up to 5 because she said it was the best she'd had up til now. Oh, and if I were to make this again, I'd just throw the grapefruit in my food processor. It gets chopped up so small anyway, I don't think anyone would notice!
  5. RotiJala
    Six cups of water is too much. I find that one cup is enough if I add a cup or two of chopped apple or rhubarb. Then low-boiling for 1 hour 15 minutes is sufficient to soften the grapefruit rind, which, by the way, is delicious. :) I'd like to experiment next by adding grated ginger root or small pieces of young ginger. (Those using oranges instead will need to boil for an hour longer to soften the orange rind, so in that case, 4 or 5 cups of water will help.)


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