Grapefruit and Grenadine Marmalade

“I love this marmalade - the tart bitterness of the grapefruit juxtaposes the sweetness. This is ideal on a slice of buttered breakfast toast (with tea).”
READY IN:
1hr 25mins
YIELD:
2 1/2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Using vegetable peeler, remove peel from 2 grapefruits (coloured part only) in long strips.
  2. Cut peel into fine julienne.
  3. Add peel to large pot of boiling water and cook 5 minutes.
  4. Drain, rinse under cold water, and drain again.
  5. Peel remaining grapefruit.
  6. Remove white pith from all the grapefruits.
  7. Working over large bowl to catch juice, cut between membrane of grapefruits with small sharp knife to release segments.
  8. Mix segments with grapefruit juice.
  9. Mix in lemon juice.
  10. Combine grapefruit mixture and 6 cups water in heavy, medium saucepan.
  11. Boil 30 minutes.
  12. Add sugar and peel and stir until sugar dissolves. (add optional ginger, if using, at this point).
  13. Continue boiling about 30 minutes, stirring frequently and reducing heat if necessary to prevent sticking.
  14. Check the marmalade at this point.
  15. Drop 1 tblsp of marmalade onto a chilled saucer and put in freezer.
  16. If it wrinkles when pushed after 2 minutes of cooling, then it is done.
  17. Mix in grenadine.
  18. Spoon hot marmalade into hot, sterilized jars, wiping rim of jar clean.
  19. Seal tightly.
  20. Cool to room temperature and refrigerate for up to 3 months.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: