Grapefruit marmalade has an intense flavor and marked bitterness--mostly from the white pith beneath the skin. In this jam recipe, we opt for small grapefruits because they have less pith so you'll end up with less-bitter results.

Robb Walsh
Source: EatingWell Magazine, January/February 2017


Ingredient Checklist


Instructions Checklist
  • Place a saucer and 2 small spoons in the freezer for testing the marmalade thickness later.

  • Cut 1 inch off both ends of each grapefruit and reserve. Cut the fruit into very thin round slices. Coarsely chop half the slices; cut the remaining slices into quarters. Reserve any seeds. Reserve any juice that accumulates on the cutting board.

  • Wrap the reserved ends and seeds in a double layer of cheesecloth and tie closed. Place in a large nonreactive pot (see Tip). Add the fruit, the reserved juice, sugar and water. Cook over medium heat, stirring frequently, until the sugar is completely dissolved, 2 to 3 minutes.

  • Increase heat to high and boil rapidly, stirring frequently and scraping the bottom with a heatproof spatula to prevent sticking, until the mixture thickens and most of the fruit separates from the peels, about 15 minutes. Remove from heat.

  • To test, place a little of the liquid (without any solids) on a frozen spoon. Rest it on the saucer and return to the freezer for 3 to 4 minutes. Then drop the sample onto the saucer: if it's thick enough to mound without quickly running or spreading, the marmalade is ready. If it's runny, return the pot to a boil and cook for another 3 to 5 minutes before testing again.

  • When the marmalade passes the thickness test, discard the cheesecloth bag. Let cool completely before serving or refrigerating.


To make ahead: Refrigerate for up to 1 month.

Equipment: Cheesecloth

Tips: Be sure to use a nonreactive pot--stainless-steel, enamel-coated or glass--when working with acidic food like grapefruit. Reactive vessels, such as aluminum and cast-iron, can impart off colors and/or flavors.

Nutrition Facts

64.9 calories; protein 0.1g; carbohydrates 16.8g 5% DV; exchange other carbs 1; dietary fiber 0.1g 1% DV; sugars 16.6g; fatg; saturated fatg; cholesterolmg; vitamin a iu 115.9IU 2% DV; vitamin c 4.3mg 7% DV; folate 1.3mcg; calcium 2.1mg; ironmg; magnesium 1.1mg; potassium 17.8mg 1% DV; sodium 0.6mg; added sugar 16g.