Grapefruit and Ginger Marmalade

“A delightful addition to breakfast with scones, toast, English muffins or even bagels! Thanks to Frances Bissell, author of *Preserving Nature's Bounty*”
1hr 10mins
6 half-pint jars

Ingredients Nutrition


  1. Scrub & rinse fruit, put it and the gingerroot into a large sauce-pan; cover & simmer for 2 hours (until soft).
  2. Remove pan from heat; leave grapefruit to cool overnight.
  3. Next day, halve the fruit, scoop the pulp and seeds into a strainer; set over a wide bowl, rub/press fruit through strainer into the pan below.
  4. Add back the cooking liquid and the sugar; heat gently until sugar dissolves.
  5. Bring to a boil and then boil for three minutes.
  6. Meanwhile---finely slice the peel (or process for a few seconds in food processor); stir peels into boiling syrup, continue until mixture reaches 200*F (for sea level).
  7. Remove pan from heat; skim foam, let stand for 5 minutes to stabilize fruit throughout.
  8. Spoon marmalade into hot jars, seal with two-part lids.
  9. Process in a boiling water-bath for 15 minutes (sea level).
  10. Label jars, store in a cool-dark place.
  11. NOTE: Just before spooning into jars, add a splash of rum. Yippee!

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