Tart Pink Grapefruit Marmalade

Recipe by duonyte
READY IN: 2hrs 25mins
YIELD: 3 cups




  • Peel grapefruit using a sharp knife. Slice the bitter white pith from the peel, leaving just a thin layer on the peel. Discard the pith. Cut the peel into thin (1/8 inches thick) slices and place in a medium bowl. (I found this easiest do do by cutting the peel in about 8 sections - I could then flatten it out and remove most of the white pith with my knife).
  • Cut the grapefruit into sections, removing the membrane and seeds. Add the sections and any juice to the bowl. Stir in sugar. Cover and refrigerate for 24 hours - this is to tenderize the peel.
  • Stir the orgeat and pectin into the bowl. Transfer to the bread pan fitted with the kneading paddle. Select the jam cycle and start.
  • Scrape down the sides 5 and 10 minutes into the cycle.
  • Transfer the marmalade to clean jars. Let cool, then cover and refrigerate. Keeps refrigerated for 4 to 6 weeks.
  • Note1: Orgeat syrup is an almond-flavored syrup. It is used in cocktails or to flavor coffees.
  • Note2: This makes a tart, English-style marmalade. For a sweeter marmalade, increase the sugar to 2 cups and the orgeat to 1/3 cup.