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Pink Grapefruit Marmalade

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“I'm new to canning, so when I find a recipe that doesn't involve pectin or cheesecloth, I'm happy. This is another Nigella Lawson recipe, only slightly altered by me. I like really bitter and rich marmalade. If you don't, just use 1 kg of white sugar and halve the lemon juice.”
READY IN:
3hrs
SERVES:
10
YIELD:
1 liter
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large pot, place the two grapefruit in just enough water to make them float freely.
  2. Bring to a boil, and let boil for two hours (add water from a kettle if too much boils away and the grapefruit touch the bottom).
  3. Drain the grapefruit, discard water and let fruit cool (or else you'll burn your hands!).
  4. Slice the grapefruit as finely as possible, and chop a bit. This is tedious, but not difficult. It doesn't have to be uniform.
  5. Chuck the grapefruit, sugars and lemon juice back into the pot, and dissolve the sugars on low heat.
  6. Bring to a boil and let bubble until you reach the jell point, about 15 minutes, give-or-take.
  7. If you like a smoother consistency, blitz in a blender for a bit until you like what you see.
  8. Ladle into clean, sterilized jars and process in a hot water bath for ten minutes.

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