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
Recipe Measurements:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results.
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
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).
- 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.
Tammy
My hubby’s favourite marmalade recipe – he has it for breakfast every morning!!
Alexandra
Hello Tammy, I am so pleased to hear that your husband enjoys the Marmalade. Thank you so much for letting me know. 🙂
Addie
This recipe is incredibly detailed and well written! It made making this marmalade so simple – it was my first time, and it was a great success. I love how many delicious ways I can use this marmalade.
Alexandra
Hi Addie,
Thank you so much for leaving a comment.
Thrilled to hear you had such great success your first time making marmalade. Enjoy!
Chris Rea
Hi Alex, its mid winter and raining, so what better conditions to try out your recipe. I have an abundance of citrus fruit and making marmalade seemed a great idea, even if it was my first attempt.
I followed your recipe exactly except for establishing the setting point and used the change in bubbles as the indicator.
The recipe worked out well, perhaps a minute or two over boiled as the mixture firmed up in the jars overnight.
Alexandra
Hello Chris, I am so happy to hear that you had such success with your first attempt at making Grapefruit Marmalade. Thank you for letting me know. 🙂
Sam
Hi, bit of a stupid question, we have a grapefruit tree with quite big fruit, weighing over 500g! 😱 Your recipe says 500g of grapefruit, would 1 be enough, as it won’t have as much peel and flesh as 2 would? Never made marmalade before, so will be interesting how it turns out. I have started on a preserving journey, with quince jelly and paste, guava and apple jams and now to attempt your marmalade 😁 thank you for your recipe!
P.s we are in New Zealand
Alexandra
Hello Sam, how lovely to have your own grapefruit! 500 g is the prepared weight so I imagine that when you trim both ends of one fruit the weight may be near what you require. Good luck with the marmalade; it is one of the best and easiest preserves to make as it readily reaches setting point. I hope this helps. Best wishes, Alex
Kim
Hi! I made the recipe and it is divine! One of the best marmalade I’ve made ever! Can we store these outside or in the fridge? How long do they last for? Thank you!
Alexandra
Hi Kim,
That is great to hear! No, it is not necessary to refrigerate it, just store it in a cool, dark place. When cooked to the 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. Enjoy your marmalade! Kind regards, Alex
Sarah
Hi there
I assume you leave fruit covered for the soaking part and you leave the lid on the saucepan for the boiling part. Is that correct?
Thanks
Sarah
Alexandra
Hi Sarah,
Yes, you can cover the fruit with some cling film or a plate while it is soaking.
I don’t recommend putting a lid on the saucepan for the boiling part – you need to stir the fruit and also monitor it. A lid could cause the marmalade to boil over, and it will also prevent the excess moisture from evaporating, which could hinder the setting point.
We have a video for the full process of the recipe in the post which may assist.
Feel free to reach out with any further questions! Kind regards, Alex
M
Hi Alex,
Can l substitute the grapefruit for oranges? If so, do l use the same amount of sugar and method?
Thanks
Alexandra
Hi M!
We are hoping to publish our recipe for Orange Marmalade soon.
In the meantime, this is what I do:
Ingredients:
500 g orange (after trimming),
6 cups water,
60 ml lemon juice,
1 kg granulated sugar.
Method:
Trim off the thick, pithy ends of the oranges.
Cut in quarters, remove the central pith, slice the orange as thinly as possible.
Add the fruit and water to a large bowl and soak overnight.
Add orange, soaking water and lemon juice to a large, wide saucepan.
Over med-high heat, bring to a boil and boil until the fruit is cooked and feels tender. About 15 minutes.
Lower the heat and add the sugar. Stir occasionally until the sugar completely dissolves.
The jam froths up a great deal.
Increase the heat and stir occasionally until the jam reaches setting point. This took about 30 minutes but will vary depending on the size of the saucepan and the amount of heat.
When setting point is reached, set the jam aside for about 10 minutes.
Ladle into hot, sterilised jars.
It made 6 x 260 ml jars.
Please refer to the Grapefruit Marmalade for information on sterilising jars, skimming marmalade, other helpful tips etc. Kind regards, Alex
Peter Rizzo
Hi!
I am fairly new to canning, but have been doing it non-stop for a month. I cannot wait to try this recipe. The fact that a water bath is not needed makes this recipe even sweeter! I do have a question, if i used the orange marmalade mentioned above, do I need to water bath it? Thanks!
Alexandra
Hi Peter, if made according to our recipe, and using sterilised jars, it is not necessary to use a water bath. I do hope that you enjoy the Grapefruit Marmalade. Best wishes, Alex. 🙂
Sarah
Love this recipe so much. It brings back amazing memories of childhood and tastes even better than I remember.
Alexandra
Hello Sarah, I am so pleased that you enjoy the Grapefruit Marmalade and it has evoked some lovely childhood memories. Thank you for letting me know. 🙂
Bri
This was so delicious. The recipe was easy to follow, and I appreciated all of the tips. It was my first time making marmalade, but I had great success – thank you!
Alexandra
So pleased to hear this, Bri – thank you so much for taking the time to let me know!
Jake
Just about to start this recipe, can I use Erthritol as a substitute instead of sugar.
Alexandra
Hi Jake,
We have never tried this recipe with a sugar substitute, sorry!
Another reader did advise that they tried it in a jam recipe and it did not work – they said when it cooled it solidified far too much.
It might be worth searching for a recipe that uses this ingredient specifically instead of sugar? Kind regards, Alex
Kim
Hi! What an amazing recipe! I’m so excited to try this recipe. Will the bitter taste of the pith mellow down with the soaking in the water? I’ve read some recipes that boil the pith three times, each time with fresh water, to get rid of the bitterness. Thank you so much! 🙂
Alexandra
Hi Kim, marmalade does have a bitter edge to the flavour. However, this recipe does contain a large amount of water which helps to reduce the bitterness. We recommend not boiling too long; the grapefruit has a large quantity of pectin so it will easily achieve setting point. Longer boiling will destroy the pectin and may mean that you won’t achieve a perfect set. I hope this helps. Kind regards, Alex
Melinda
There’s nothing better than a family recipe and we are BIG fans of marmalade in my family. This recipe takes a familiar jam to a whole new level and I just love it. Bring on the toast and scones!
Alexandra
Thank you for the lovely comments on the Grapefruit Marmalade, I am so pleased that you like it. 🙂
Sunshine
My mother has an incredibly prolific Ruby red grapefruit tree. Like incredibly prolific.
We want to use your recipe to make marmalade but since she has SO many grapefruits we want to increase the recipe. If we do would we also need to multiply the water qty?
For example, if we tripled it would we also triple the water? The fruits are definitely on the sweeter grapefruit spectrum…tart but not overwhelmingly so.
Thank you!!
Alexandra
Hi Sunshine!
In general, we don’t recommend doubling or tripling the recipe. This is for a couple of reasons – it would take longer to boil, and the flavour wouldn’t be as vibrant, but also, this makes a large quantity as is, and requires a really large saucepan (as it cooks it can boil up significantly).
It may be worth doing it in a couple of batches in individual saucepans. This way you can ensure you get the perfect set on the marmalade and retain the best flavour. Yes, you would need to triple the water if you were to make a triple batch.
Let me know if you try the recipe. Kind regards, Alex
Imma
Excellent recipe. I am not a marmalade person but I enjoyed making it and I am having some for breakfast since. At the beginning I was scared by the sugar amount but the result is very good.
Thank you
Alexandra
Thank you, Imma – I am so pleased to hear this.
Thank you for taking the time to let me know. Kind regards, Alex
Madison
Delicious. Very easy! I used grapefruit from my tree.
Alexandra
Thank you, Madison! How lovely to have a tree 🙂
Damaris
Fabulous recipe, thank you! A question – have you ever used this same method to make orange marmalade?
Alexandra
Hello Damaris,
Thank you so much!
We are hoping to share our orange marmalade recipe soon.
It is very similar, but one small change. We follow the same ratios, except the sugar is reduced to 1kg, as the oranges are much sweeter.
We cut off the hard ends of the orange and remove the centre pith, but otherwise, you’ll find the recipe to be the same.
Hope this helps! Thanks, Alex
Cindi
Thank you for this recipe! Would you recommend removing some of the pith if it’s super thick?
Alexandra
Hi Cindi!
You could certainly remove some of the pith if it is super thick. (Especially at the ends)
Or, what we usually do is slice the fruit super fine, and it will soften nicely when it soaks.
I hope you’ll enjoy the marmalade! Kind regards, Alex
lmc
What is a jar lid that does not have a rubber seal?
I only know of preserve jars, made by Ball/Kerr in N. America which have a two piece lid system consisting of the disc that has rubber edge and the ring which is used to screw onto the jar and holds that metal seal into place.
Never have I seen any type of jar/lid for preserving on the market that didn’t have some type of rubber seal involved in the lid system.
Please expand on this ‘lid without a rubber seal’ jar for preserving option noted in your recipe.
Thank you so much,
lmc
Alexandra
Hello, the jars we are referring to as not being suitable are the Kilner style jars with a clip-on glass lid and removable rubber insert. The Ball brand jars that you mention, with the two-piece lid, are the ones that we also use. The flat disc, which sits on the jar inside the screw-on ring, has a food-grade silicone seal so these are suitable to sterilise in the oven.
As well, if you recycle commercial jam jars, as I sometimes do, they generally don’t have a rubber insert and are also suitable to use.
I do hope that this helps.
Kind regards, Alex. 🙂
lmc
Hi Alexandra,
There is no mention of the normally required bath water that is needed to result in seal closer, that “pop” of the center of the seal that shows that the ingredients have been sealed fully and properly in the jar.
My grandmother and I used to wait for the jars to ‘sing’ as she called it – singing meant that ‘pop’ sound that denoted that they were fully sealed and ready to then receive the screw on outer ring was then placed after each had been counted and sealed.
We would count each ‘pop’ or ‘sing’ to ensure that we heard each jar seal fully after hot water bath (or pressurized cooker rather than hot water bath, if preserving things such a tomato).
So do we need to complete the hot water bath process after the cooked marmalade/jam ingredients are placed in the jar for your marmalade/jam and curd recipes?
lmc
Alexandra
Hello again, there is no need for a hot water bath with this recipe. If the jars have been properly sterilised and the instructions followed, the marmalade will be shelf-stable for at least 12 months. Just place the seal and the screw on ring on the hot jars while the marmalade is hot and a seal will form. We love to hear the sound of the seal popping too.
It is also important to use the amount of sugar as specified. This, combined with the acidity in the grapefruit, is all that is required. Just store it in a cool, dark place. Once a jar has been opened, I recommend you store it in the refrigerator.
I do hope that you enjoy my great great grandmother’s recipe.
Kind regards, Alex.
Nina
This is my first time making marmalade at home and after reading your detailed recipe, I felt confident attempting it and got GREAT results!! Soaking the fruit was something I never would have guessed but it really helped soften it up and release the pectin as it set perfectly when trying the wrinkle test. For anyone reading, I strongly suggest you read the notes in the recipe since there are some really great tips in there. Thank you so much!
Alexandra
Hello Nina, thank you so much for your fantastic feedback regarding the Grapefruit Marmalade. I am delighted that you enjoyed your first time making the marmalade. Now that you have developed those skills, you will feel confident to make other marmalades and jams. I look forward to hearing if you try some other of our recipes. 🙂
Emma
This is love in a jar! I can see why this recipe has been kept in your family all these years! It came out wonderful and so much better than any store bought marmalade. I used ruby red grapefruit which gave this the most beautiful color and looked so lovely on top of my scone this morning. I followed your recipe exactly as written and let it sit for 10 minutes for it to settle. Worked like a charm! So delicious!!
Alexandra
Hello Emma, thank you so much for the fantastic feedback on the Grapefruit Marmalade. Ruby Red Grapefruit make the most fantastic Marmalade with exquisite colour. I’m so pleased that you have enjoyed it on your scone – sounds delicious. 🙂