Blushing Grapefruit Marmalade
Submitted by jrhuffman
Blushing grapefruit marmalade turns ruby red grapefruit and lemon into a pink-blush preserve with bittersweet citrus depth. A traditional small-batch marmalade with liquid pectin set.
YIELD
40 servingsPREP
20 minCOOK
45 minREADY
65 minThe “blushing” name comes from the soft pink hue that ruby red grapefruits lend to this marmalade. It is brighter than the amber-orange of a traditional Seville marmalade, with a gentler bitter edge that makes it more approachable on toast or scones for people who find Seville orange marmalade too sharp.
The pith-removal step matters most for flavor. Shaving off the white pith is what controls the bitterness. Less pith means a sweeter marmalade; more pith means a more traditional bittersweet result. Use a serrated spoon (or sharp paring knife) and aim for thin pith only.
The pinch of baking soda in the rind-simmering water is the smart move. Soda softens the rinds faster and neutralizes some of the harshest bitter compounds without flattening the citrus character. A pinch is enough; more turns the rind muddy.
Lemon adds extra acid for proper pectin setting plus aromatic depth. The combined fruit mixture gets measured to exactly three cups before sugar goes in, so you get reliable proportions every time regardless of how juicy your grapefruits are.
Stirring and skimming for the full seven minutes off heat is what gives the marmalade an even fruit-and-rind distribution in the jars. Skip it and the rinds float to the top.
Canning Tips
- Sterilize jars in a hot oven (250°F / 120°C for 15 minutes) before filling. Cold jars can crack with hot marmalade.
- Wipe rims clean with a damp cloth before sealing. Sticky rims affect the seal.
- Process filled jars in a water bath for 10 minutes for shelf-stable storage.
- Store unopened jars in a cool, dark pantry for up to a year.
Variations
- Use blood oranges in place of one grapefruit for a deeper crimson color.
- Stir in a tablespoon of Campari or pink gin off heat for a grown-up cocktail-marmalade.
- Add a few cracked cardamom pods to the simmer for floral spice notes.
Ingredients
Directions
PREPARE FRUIT: Remove skins from fruit in quarters.
Shave away as much of the white layer (the pith) as possible with a serrated spoon or sharp knife.
Cut into very thin slices. Combine rinds with water and soda in a large saucepan.
Bring to a boil and simmer, covered for 20 minutes.
Stir occasionally.
Chop peeled fruit, discard seeds. Add to cooked rind and continue simmering for 10 minutes.
Measure 3 cups (750 ml) fruit mixture in a large saucepan.
TO MAKE MARMALADE: To the 3 cups (750 ml) fruit add the sugar.
Stir well. Heat on high and bring to a full rolling boil, stirring constantly.
Boil for 1 minute. Remove from heat and stir in liquid pectin.
Skim off foam. Stir and skim for a full 7 minutes.
Ladle into hot sterilized jars and seal.
Makes 5 to 1 cup (250 ml) jars.
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