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Grapefruit Marmalade - Sweet, tangy, and a perfect way to capture summer in a jar! Try canning today!

Grapefruit Marmalade

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  • Author: Megan Keno
  • Prep Time: 1 Hour 30 Minutes
  • Cook Time: 30 Minutes
  • Total Time: 2 hours
  • Yield: 12 8 ounce Jars 1x
  • Category: Canning
  • Method: Stove Top
  • Cuisine: American
  • Diet: Vegan

Ingredients

Units Scale
  • 8 pounds Grapefruit (About 4 large grapefruit)
  • 2 1/2 cups Water
  • 1/8 tsp Baking Soda
  • 2 Tbsp Fresh Ginger, grated
  • 1 cup Candied Ginger (optional – see note below)
  • 4 cups Sugar (Add 1/2 cup extra sugar, if omitting candied ginger)
  • 11.75 ounce package Powdered Fruit Pectin for Low-Sugar recipes

Instructions

  • Using a vegetable peeler, peel away the orange portion of the peel from the grapefruit. Slice very finely into strips. Set aside about 1 cup of strips. Discard the rest.
  • Cut away the ends and the white pith of the grapefruit. Segment the grapefruit. Then, remove the outer casing to each segment of the grape fruit to get into the “meat” of the segments. Do this over a large bowl, to catch any juice, and the meat of the grapefruit. Discard the white pith and the casing of the grapefruit segments. You will need about 4 cups of grapefruit segments (meat), and the juice. Discard the rest, or eat!
  • In a large saucepan, add thinly sliced grapefruit peel, water, and baking soda. Bring to a boil, and then reduce to a simmer. Cover and stir occasionally for 20-30 minutes, or until the peel is softened.
  • While the peel is simmering, bring one large stock pot to a boil with water, and begin to heat your sterile jars for processing.
  • Add in the grapefruit juice and meat, and fresh ginger, (and candied ginger, if using) into the stock pot with the softened grapefruit peels. Simmer for 10 additional minutes. Measure 5 1/2 cups of this mixture. Discard the remaining.
  • Pour the 5 1/2 cup mixture into a large stock pot. In a small bowl, or glass, stir together the powdered pectin, and 1/4 cup of the sugar. Stir this into the grapefruit mixture.
  • Bring the mixture to a boil, stirring constantly. Stir in the remaining sugar quickly. Bring to a hard boil and stir for 1 minute.
  • Ladle your sterile jars with marmalade, leaving 1/4″ of headspace. Wipe the rim of the jars, and seal with lid and screw band.
  • Repeat this with all jars. Place back in water filled stock pot, and process jars for 5 minutes. (*Important* Start timing 5 minutes, once the water returns to a full boil*). Remove jars carefully and allow to cool on counter. If they *Pop*, they are sealed. Discard any jars that do not seal properly, or store in fridge and eat within one week.