If you enjoy making your own condiments from seasonal produce, this soft set Grapefruit Marmalade is for you. Marmalade is a favoured preserve on many breakfast tables. It is easy to appreciate that this zesty, tangy preserve is a great way to start the day.
Why we love this recipe:
This recipe is a very special family recipe – handed down to me by my great great grandmother! So, it’s a few years old.. but oh so delicious!
There are few things more satisfying than taking fresh, locally grown produce and transforming it into something delicious which can be used in the months ahead. Making marmalade is one way to preserve some of winter’s bounty.
I regard homemade jams and spreads as luxury items. It’s not that they are expensive to make, especially when the fruit is a gift, but there is an investment of time.
However, having jars of marmalade that you have made yourself is tremendously satisfying. The flavours are bright and clear and remember, there are just four ingredients. Compare that with the labels of some commercial varieties which often have a large range of additives.
A little effort and time will produce a wonderful array of jars filled with this soft set Grapefruit Marmalade, some of which I will keep for myself and many of which I will give away to friends as a special homemade treat.
If you think that making marmalade is difficult, I want to assure you that it is easier than you may think. Although there is a great deal of science involved, it just requires that you follow a few simple steps and we will happily guide you through the process.
This is a classic method of making marmalade. It requires just four ingredients, and one of them is water. That is all that you need to make this fresh-flavoured condiment. It produces a soft set Marmalade; it will not be as firm as many commercial varieties which often contain additives.
Ingredients in this recipe:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
Grapefruit – I prefer to use homegrown or organic fruit which does not have a wax coating.
Lemon – again, my preference is homegrown or organic fruit without wax.
Sugar – use regular granulated white sugar. Do not be concerned by the amount of sugar – this is correct. This recipe uses a higher quantity of water. See the notes in the recipe card.
Water – I use filtered tap water.
Step by Step Instructions:
Making the Grapefruit Marmalade is a two-day process. To begin, I wash the fruit.
- Cut the grapefruit and lemon into quarters and finely slice them, removing any seeds that I may find.
- I place the fruit into a non-reactive bowl, add the water, cover the bowl and set aside overnight. Soaking the fruit serves two purposes. Firstly, it softens the peel and secondly, it helps release the pectin required for setting the jam.
- On day two, you add the fruit and water to a large saucepan and cook to soften the peel.
- Then, add the sugar.
- Start to test after about 10 minutes to ensure you don’t go past setting point. See the recipe card and instructions for more information.
- Spoon some marmalade onto a cold saucer.
- You can use the wrinkle test to check setting point, or, use a candy thermometer to ensure accuracy (see the recipe card for more details.)
- Once setting point is reached, take off the heat and allow to sit for 10 minutes. This will help the fruit to settle and evenly distribute when poured into the jars. Without settling, the fruit will rise to the top of the marmalade. And finally, ladle it into sterilized jars.
Tips for success and FAQs:
When making your own preserves, always ensure you are sterilising the jars you will store them in. This is very simple to do:
- Choose glass jars with an airtight, metal lid and ensure they have been washed by hand in hot soapy water then rinsed well.
- Check that the metal lids do not have rubber inserts.
- Preheat the oven to 130 Degrees C (270 F) and leave the jars for 15-20 minutes.
You will need to prepare the ingredients for the Grapefruit Marmalade a day ahead. We soak the peel overnight; this helps develop the pectin which assists with setting the marmalade. Also, the fruit will soften and this means it will take less time to cook; a shorter cooking will produce a brighter, fresher-flavoured marmalade.
You will not need any special equipment to make this recipe. However, a large saucepan is essential. When you add the sugar, it foams up enormously. Without a very large saucepan, there is the risk of it boiling over. I also like to use a long-handled wooden spoon to keep my hand away from the bubbling marmalade. Do not use a metal spoon, it will become very hot. Whilst a jam/candy thermometer is not essential, it can be valuable to precisely determine setting point.
This may seem an excessive amount of sugar, however, this is not the usual fruit to sugar ratio which is used in jam making. For the marmalade we use a large amount of water to soak the fruit. The water is included in the marmalade so this means a larger amount of sugar.
When making marmalade and jams, the sugar is not just a sweetener, it also assists with gelling and preservation. Therefore, I don’t recommend reducing the amount of sugar as it may interfere with the setting and preservation. The sugar is an important component in making the jam shelf-stable.
Citrus fruits are high in pectin so it is not necessary to use jam sugar. Regular granulated sugar is all that is required.
To achieve the best result, you will need to prepare the ingredients for the Grapefruit Marmalade a day ahead. We soak the peel overnight; this helps develop the pectin which assists with setting the marmalade. Also, the fruit will soften and this means it will take less time to cook; a shorter cooking will produce a brighter, fresher-flavoured marmalade.
No, it is not necessary to refrigerate it, just store it in a cool, dark place. When cooked to setting point and poured into sterilised jars the marmalade will keep for at least 12 months. I do, however, store a jar in the refrigerator after it has been opened.
As we are using the whole fruit, it is best to use organic or home-grown fruit. However, if you are only able to access commercially grown fruit, they need to be thoroughly cleaned.
Always use fruit which is in good condition and ideally some which are slightly under-ripe as they will contain more pectin. Bruised or damaged fruit may spoil the jam, causing it to deteriorate quickly.
How do I know if my Marmalade has reached setting point?
These are two ways you to check if your Marmalade has reached setting point.
- You can use the “wrinkle test”, as outlined in the recipe;
- If you don’t feel confident, or are not an experienced Marmalade maker, I recommend the fail safe method of using a jam/candy thermometer to indicate setting point.
Your marmalade will be very liquid when you add it to the jars so please don’t be concerned. It will continue to thicken as it cools.
Leave it for 24 hours and then check again. If it is still runny, you can re-boil the marmalade. Empty the contents of the jars back into the saucepan and bring to a boil. To increase the pectin and help the marmalade to set, you can add the juice of half a lemon. Boil for a few minutes and test again.
However, if the marmalade was initially boiled too long, it can still result in it not setting as the pectin may have been damaged, and therefore, reboiling the marmalade will not help.
When setting point is reached, as outlined in the recipe instructions, it is important to remove the saucepan from the heat and set it aside for 10 minutes. This will help the fruit to settle and evenly distribute when poured into the jars. Without settling, the fruit will rise to the top of the marmalade.
When it comes to serving:
Marmalade is a popular condiment, perhaps best known as a spread for toast at breakfast time. However, don’t be limited by the thought that marmalade is only eaten at breakfast. There are many more ways to use it.
- A sticky glaze for chicken drumsticks;
- Make a sauce for pork tenderloin;
- Glaze a Christmas ham;
- Use it in a marinade for chicken;
- Make crostini with goat cheese and prosciutto;
- Bake a lemon cake and make a glaze with the marmalade;
- Add it to the top of a baked brie.
More delicious condiments and edible gift ideas:
- Preserved Chillies in Oil
- Dill Pickled Cucumbers
- Apricot Jam
- Plum Jam
- Japanese Pickled Ginger (Gari)
- Fresh Peach Chutney
- Sweet Chilli Sauce
- Balsamic Glaze
- Pickled Daikon
- Beetroot Pickled Turnips
- Spicy Pickled Cucumbers
- Lemon Marmalade
- Classic Lemon Curd
- Blood Orange Curd
When you try this lovely Grapefruit Marmalade you will realise that there is no comparison between homemade marmalade and the commercially produced varieties.
Do let me know in the comments below when you have tried this delicious recipe.
Alex xx
This post was originally published in August 2020. It has been updated with new photos, a video and more information. The recipe has been slightly altered to make a smaller batch.
Grapefruit Marmalade
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
Ingredients
- 500 g (1 lb) grapefruit – prepared weight See Notes 1 and 2
- 1 large lemon
- 6 cups (1.5 Litre) water
- 8 cups (1.8 kg) sugar See Note 3
Instructions
Please Read First:
- Preserve making is quite simple, but we do recommend reading the recipe through first and following these tips:– weigh your ingredients for accuracy.– do not double the recipe or alter the quantities.– yes, it’s a lot of sugar. It’s also a lot of water. When making marmalade, the sugar is not just a sweetener, it also assists with gelling and preservation. When prepared properly, your end result will be the perfect mix of sweet, citrus tang and bitter, as marmalade should be. This is an old-fashioned recipe (my great great grandmothers.) – use a very large saucepan as the marmalade needs to rapidly boil and will foam up and you don’t want it to overflow.– ensure the marmalade reaches setting point. Keep in mind the marmalade will be very liquid while hot. Do not over boil as you will risk burning the marmalade.– allow 24-48 hours once jarred for the pectin to activate and the marmalade to set properly.– if after this time your marmalade hasn’t set, it likely wasn’t cooked for long enough initially. In this case, add the marmalade back to a clean saucepan with the juice of a fresh lemon. Bring back to the boil and start testing after 5 minutes of rapid boiling.
To Sterilise the Jars:
- Sterilise the jars you'll be using to store the marmalade.Choose glass jars with an airtight, metal lid and ensure they have been washed in the dishwasher or by hand in hot soapy water then rinsed well.Check that the metal lids do not have rubber inserts. (See Note 9)Preheat the oven to 130 Degrees C (270 F) and place the jars in the oven for 15-20 minutes.
For the Marmalade:
- Place 2 saucers or small plates in the freezer, ready to check for the setting point of your marmalade.Thoroughly wash the grapefruit and lemon. Remove each end of the grapefruit to get rid of excess pith. Remove each end of the lemon. Cut the grapefruit and lemon into quarters length ways. Holding two of the quarters together, slice as thinly as possible and remove any seeds.
- Place the citrus slices in a non-reactive bowl. See Note 4. Add the 6 cups of water, cover the bowl and leave the fruit to stand overnight, up to 24 hours. If your bowl is not large enough to accommodate all the water, add what you can and add the remainder the following day. It’s best to make a note of what you have added.The following day, place the fruit and water into a very large, non-reactive saucepan. – See Note 5.
- Over medium-high heat, bring the fruit and water to the boil. Rapidly boil for approximately 15 minutes or until the peel is tender, stirring occasionally with a long-handled wooden spoon – See Note 6.
- Add the sugar and stir well to dissolve it. After dissolving the sugar, return the fruit to the boil, stirring occasionally. Continue to stir until the marmalade reaches setting point – I start to check at about 10 minutes. When the very aggressive bubbles subside to a slower, gentler boil, that's an indication that your marmalade may have reached setting point – See Note 7.Remove from the heat to conduct the wrinkle test. If not set, continue to boil for another 1 minute and then test again.
- To test for setting point, I use the “wrinkle” test. Take one of your saucers from the freezer and pour a small amount of marmalade onto it. Let it cool for a minute then push against the marmalade with the tip of your finger. If the surface wrinkles slightly, it means setting point has been reached.Alternatively, if you are not confident checking this way or are not experienced at making marmalade, you can use the fail-safe method of using a jam/candy thermometer which you clip to the side of your saucepan. When attaching your thermometer, make sure that the base is not touching the bottom of the saucepan. Your marmalade has reached setting point when the temperature reaches 104.5 degree C or 220 degrees F. (Taking it much higher than this will result in the marmalade being overboiled, the pectin being destroyed, and therefore, your marmalade will not set.)At this time, your marmalade will look very liquidy – it can take 24-48 hours to completely cool and set.Please note, this recipe will produce marmalade which has a soft set; it will not be as firm as many commercial varieties which often contain additives.
- Take the mixture off the heat. If there is any scum on the marmalade, add a teaspoon of butter and stir; that should settle the scum.
- Let the marmalade stand for about 10 minutes to allow the fruit to settle. If you bottle it immediately, the fruit will not be evenly distributed but will settle at the top of the jar.
- Remove your jars from the oven and carefully ladle the marmalade into the heated, sterilised jars. The jars should be filled as full as possible to minimise the amount of air between the marmalade and the lid. The marmalade should not touch the lid. Seal tight once filled with marmalade. See Note 8You need to be very careful. Splashing yourself with hot marmalade will result in a very serious burn. I suggest you have clothing with long sleeves and ensure that you do not have children nearby.
Video
Notes
- I used 2 medium-large grapefruit to achieve the weight after the ends and seeds have been removed.
- As the peel is such an important part of the marmalade, I like to use organic or home-grown citrus. Commercially produced grapefruit and lemons generally have a wax coating and may have been sprayed with something toxic. If this is all that you can obtain, you can clean the grapefruit and lemons by placing them in a colander and pouring over freshly boiled water. Then, scrub them gently with a nail brush while holding them under cold running water.
- This may seem an excessive amount of sugar, however, this is not the usual fruit to sugar ratio. We use a large amount of water to soak the fruit. The water is included in the marmalade.so this means a larger amount of sugar.
- Non-reactive bowls and saucepans are stainless steel, glass, ceramic or enamelled cookware. Aluminium, copper and iron bowls or pans are reactive. Acidic foods, such as citrus, may discolour and take on a metallic taste if these are used.
- A large saucepan is essential. When you add the sugar, it foams up enormously. Without a very large saucepan, there is the risk of it boiling over.
- To stir, use a long-handled wooden spoon. Do not use metal, it will become dangerously hot.
- The boiling time may vary slightly depending on several factors, the thickness of your fruit slices, the width of your saucepan and the heat at which the fruit is boiled.
- Your marmalade will be very liquid when you add it to the jars so please don’t be concerned. It will continue to thicken as it cools. Leave it for 24-48 hours and then check again. If it is still runny, you can re-boil the marmalade. Empty the contents of the jars back into the saucepan and bring to a boil. To increase the pectin and help the marmalade to set, you can add the juice of half a lemon. Boil for a few minutes and test again.
However, if the marmalade was initially boiled too long, it can still result in it not setting as the pectin may have been damaged. - Properly sterilising your jars is an essential process to remove bacteria which could cause your preserves to spoil. I prefer to sterilise jars in the oven. To do this, preheat your oven to 130 Degrees C (270F).
Use glass jars with an airtight, metal lid. If recycling jars, ensure that the jars do not have cracks or chips and the lids are in good condition. Discard any lids that are pitted or rusted.Wash the jars and lids either in the dishwasher or by hand in hot soapy water, and rinse well. Do not dry them with a tea towel. Place upright jars and lids on a baking tray. If you are using kilner jars with rubber seals, be sure to remove the seals before placing the jars in the oven. The dry heat of the oven would damage the seals. Boil the seals separately in a saucepan for about 10 minutes. Heat the jars in the oven for at least 20 minutes. When your preserves are ready to bottle, use thick oven mits or jar tongs to remove the jars. Do not place them on a cold surface as they may shatter. I place mine on a wooden chopping board which I cover with a tea towel. Always sterilise a few more jars than you think you will need. It is better to have too many jars than not enough.
- Please note, the nutritional information is based on one 250ml jar. The nutritional information is an estimate only.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
Amiria
Kia ora, I appeciatethis wonderful recipe.
I have made a couple of batches now and the jars look beautiful in my pantry.
Alexandra Cook
Hello Amiria,
Thank you so much for your kind words.
I am so happy you enjoyed this recipe! Alex xo
Sally
Hey! Do you think this could work the same for orange marmalade? 🙂
Alexandra Cook
Hi Sally!
We are getting ready to post our orange marmalade recipe – hopefully this week!
It uses a similar method, but the quantities and timings are different.
Look forward to sharing it! Alex xo
Edited to add – our Orange Marmalade recipe is now published – enjoy!
Josh Homme
I have tried a few recipes but this didn’t work for me. Far too much water and way too much sugar. It was a watery mess and never set. I had doubled the recipe (and careful to double everything) and it was a complete failure, not even close to being usable unfortunately. I would cut back on the water, and nearly halve the sugar
Alexandra Cook
Hello Josh,
Although I am sorry you didn’t have success, it’s actually not the recipe, but rather that it was doubled. I am the fifth generation to make this recipe, and so I’d love to offer some suggestions.
Firstly, we only recommend using the quantities as listed.
Doubling the recipe completely throws out the timings and can result in issues like this, as it won’t set in the time we have allocated. Because it has to be cooked for longer, it will also reduce the vibrant citrus flavour.
However, you may still be able to save it, as it likely just didn’t reach setting point to begin with. How long did you cook it for initially and how long since it cooled? Keep in mind that it will be very liquid when you put it into jars.
If it has been 48 hours, you can try to reboil. I’d recommend splitting the batches into two pots and adding the juice of a fresh lemon to each pot. This will allow an even rapid boil and the additional lemon juice will help to boost the pectin levels.
Bring back to the boil and start testing for setting point after five minutes.
Please let me know how you get on. Kind regards, Alex
Kathy Dobson
Loved making this jam, clear concise easy steps -beautiful colour and flavourfill!
Alexandra Cook
Hi Kathy,
Thank you so much! 🙂
I am so happy you enjoyed this recipe.
Alex xo
Jane
Absolutely no idea how this happened, but I doubled the recipe, and I’ve ended up with 3 jars of marmalade & 4 bottles of the most delicious cordial with the left over syrup. Not sure how I completely stuffed up the recipe but I’m delighted with the result!
Alexandra Cook
Hello Jane!
Firstly, I am so thrilled you’re happy with the result 🙂
With regards to what happened though, we don’t recommend doubling this recipe as it does through the timings off and can result in issues with setting.
Next time, I’d try the recipe as written and you won’t have any issues – but in the mean time… I am so happy you’re happy!
Alex xo
Dicko
Est marmalade I have ever made.
Alexandra Cook
Thank you so much, Dicko! 🙂
Alex xo
Jennifer
Lovely marmalade, easy to make and not too sweet. Made it twice now and both times worked out perfectly. Thank you for the recipe.
Alexandra Cook
Thank you so much, Jennifer 🙂
Appreciate you taking the time to comment, and I am so pleased you enjoy the recipe!
Alex xo
Bronwen
I have my own grapefruit, but as it is cold where I live, the pith is very thick. It can be an inch thick. I was wondering if this would be a problem and if it is what would you suggest I do?
Alexandra Cook
Hello Bronwen,
Thanks for the question!
It does sound like the pith is extremely thick. It shouldn’t be an issue from making the recipe, but it could produce an overly bitter marmalade.
Pith is a very important part of making marmalade, so in general, I wouldn’t recommend removing any – but in this case, you could try trimming it a little. This could make it very fiddly from a slicing point of view, so I can also suggest a method that some readers have tried, and that is to put the fruit through a food processor to chop it up. That way, you could keep some of the pith, but not all of it.
Your other option is to try the recipe with your grapefruit and see how you find the taste. Bearing in mind that marmalade should have a bitter edge, it may be ideal. I am sorry I can’t be of more help – please let me know how you get on 🙂 Alex xo
Gerry
A truly delightful reliable recipe. We have been making this for years in our house. Consistent and really amazing. At the request of many of our friends, we have passed on the recipe. Thank you.
Alexandra Cook
Hello Gerry,
Thank you for your kind words and I am so happy this has been a recipe you have been making for years 🙂
Appreciate you taking the time to comment! Alex xo
Krystle
I made this recipe for my Dad for father’s day. I’m not a grapefruit fan but I actually really love this! I ended up taking a couple of jars home with me, and he’s happy in the mean time too.
Alexandra Cook
Hi Krystle,
Thanks for giving this recipe a try – it’s lovely to hear you made it for your Dad! It was a favourite of my Dad too 🙂
Appreciate you taking the time to comment, Alex xo
CRAIG BARNES
I followed the recipe carefully. After sugar started boiling temp was only 190 F. It took 1 Hr to reach 210 F, still short of the required 220 F. By this time the marmalade was browned and ok for horses and reptiles. The water content to this recipe needs to be reduced to avoid the heartache I experienced wanting a high quality, low oxidation, bright coloured yellow. Some recipes I have now researched add no water at all. I think the marmalade should be fruit driven but be very wary of recipes adding water to increase yield because you will have to boil the life out of it.
Alexandra Cook
Hi Craig,
I am very sorry to hear that this recipe didn’t turn out for you.
It has been in my family for five generations, and I’d love to help you work out what might have gone wrong!
The water content is correct, and this recipe has been made by over 300 people successfully.
Firstly, did you make any alterations to the quantities at all?
I do wonder if perhaps your thermometer may not be accurate? I have had readers double and even triple the recipe and it hasn’t taken this long to cook. Did you happen to do a test using the cold plate/wrinkle method? I suspect that your marmalade reached setting point prior to the thermometer registering the correct temperature.
This recipe isn’t meant to be a bright coloured yellow marmalade – it should be a golden, honey colour, as per the photos. This will vary slightly depending on the type of grapefruit you used.
I am sorry that you didn’t have success, but please feel free to reach out with any queries.
Kind regards, Alex
Lisa James
Your elevation may also have contributed to the boiling problem. Personal experience have shown me that higher elevations Idaho and Colorado are notorious for needing recipe adjustments.
Amy
Great, easy this recipe is! Second “season” making it. Now a staple in our household!
Alexandra Cook
Hi Amy,
Great to hear you’ve made it for a second year in a row – thank you for sharing!
Alex xo
Ryan
First, I liked how soaking the peels softened them up and reduced the cook time. I will use this in other marmalades. I like the grapefruit flavor and techniques here.
However, this marmalade is a little bitter upfront. Grapefruits have a lot of pith, so this isn’t really surprising, but it is still a little disappointing. Are there any pointers to avoid this outcome? I added a small amount of salt after cooking to try and reduce bitterness but it didn’t do enough.
Alexandra Cook
Hello Ryan,
Thanks for sharing your feedback!
This is a traditional Marmalade recipe and it is meant to be a combination of bitter, citrus and sweet flavours.
Using the pith is important, as it is rich in pectin which helps the marmalade to set.
Did you reduce the sugar at all? This is important for the balance of flavours.
To be honest, this isn’t an issue I have encountered before – perhaps it might be worth trying a different type of grapefruit? Like all fruits, varieties can vary, and perhaps you used an especially bitter kind?
Also, if you have only just made the marmalade, I’d let it sit for a few days to really let the flavours develop and mellow.
I am sorry I can’t be of more help. Kind regards, Alex
Ryan
Thanks for the reply! I did use the full 1.8 KG sugar (the consistency is perfect for marmalade too). You are probably right that it is the fruit, because it does seem anyone else had this issue. The pith could have been larger than normal, so your suggestion to try different fruit seems worth a shot.
I will let it sit of course and see if the flavor develops a bit. The whole recipe is pretty easy and inexpensive to make, so hopefully I can get it right.
Alexandra Cook
Sounds good, Ryan! 🙂 Let me know how you get on and reach out any time!
Stuart
Hi, Out of all the recipes that I have used in the past, this beats them all. The best and far better marmalade than can be purchased in any shop.
Thank you.
Alexandra Cook
Hi Stuart!
So happy to hear this – thank you 🙂
I appreciate you taking the time to comment! Alex xo
Stella
I made this recipe using red grapefruit and it’s way and above my favourite marmalade – turned out great – great consistency and delicious. I didn’t however soak my fruit overnight – just let it simmer a little longer before adding the sugar. Highly recommend anyone to try this.
Alexandra Cook
Hello Stella,
Thank you so much for making and sharing your feedback.
I am so happy that this recipe is your favourite marmalade 🙂
Alex xo
Joanna Todd
I used ruby grapefruit too but it didn’t set even after 24 hours. Admittedly I did change the recipe, I brought it to the boil before leaving overnight then next day warmed it slightly before adding the sugar. This technique worked with your lemon marmalade recipe I also made one with equal weight of lime instead of lemon these both turned out delicious and I have sold most of them for church fundraising. I will try re-boiling if this doesn’t work I will probably use it for various meat glazes, cakes and deserts.
Alexandra Cook
Hi Joanna!
I haven’t tried the other technique before – chances are, this batch just didn’t reach setting point.
Give re-boiling a try with the juice of a fresh lemon, and let me know how you get on 🙂
Thank you for your comments! Alex xo
krystel
I was surprised how easy this was to make! My first time making marmalade and it came out great!
Alexandra Cook
So happy to hear this, Krystel!
Thank you 🙂 Alex xo
Claudia
Just made the Grapefruit Marmalade, and it turned out amazing! The balance of sweet and tangy is spot on. It’s perfect on toast or as a topping for desserts. Definitely a keeper!
Alexandra Cook
Hello Claudia,
Thank you so much!
I am so happy to hear you enjoyed this recipe 🙂 Alex xo