03 Sep

Fine Cut Grapefruit Marmalade

03 Sep, 2013 Recipes

I love the colour of the finished product – you have both a jelly and a marmalade!

Equipment and Ingredients

  • Use about 4 grapefruit  and a lemon (small quantities produce a better result for marmalade).
  • You’ll need a couple of ceramic or glass bowls to soak fruit in before cooking, some sugar and a muslin bag for straining. A measuring jug and wooden spoon.
  • Clean and warmed jars, a slotted metal spoon for skimming froth and a smaller jug for decanting marmalade into jars.
  • A tall-ish wide mouthed pan is best to allow the marmalade to rise when its boiling and allow all the steam to escape freely.


Carefully slice rind from grapefruit being careful to avoid the white pith.  Finely slice the rind into Julienne strips.  Place strips of rind into a ceramic or glass bowl and just cover with fresh water. Let stand overnight.

Chop the remaining lemon and grapefruit and pips roughly and place in another ceramic or glass bowl and just cover with water as before. Also let stand overnight.

Cook the roughly chopped grapefruit and lemon until just tender and then strain into pan through muslin bag. In another pan cook the Julienne strips of rind until tender also and then strain. Combine both the strips and the strained juice.  Measure the quantity of juice and strips and then measure an equal quantity of warmed sugar and combine in one pan.  Stir over a gentle heat until the sugar has dissolved and then bring to a rapid boil.  Boil for about 30 minutes not stirring.

You can test if your marmalade is set by scooping a portion of hot marmalade onto your wooden spoon, holding it high above your boiling pot and then turning the spoon to let liquid run off.  If it is running off in lots of droplets it’s not set.  If it forms one or two sticky drips it’s ready.  I find this method the least frustrating.  You can also test by pouring a teaspoon full onto a saucer, let sit for a minute and then pass your finger through the jell.  If it crinkles and stays separate it’s ready. Remove from heat and let stand for about 10 minutes.  This is a vital step to stop the strips rising to the top of your jar.

Skim froth off, decant gently into smaller jug for pouring (gently again) into warmed dry jars.  Seal, label and store.

Your fine cut marmalade will last easily a year until next harvest.

Try Seville oranges or a combination of citrus.