Ruby Red Grapefruit Marmalade

I always have marmalade in my fridge and a stash in the freezer too. To me, good marmalade is like a container of sweet sunshine and useful in a zillion ways. It’s always been a wonderful breakfast treat, but did you know that marmalade makes a fabulous, quick appetizer? I often combine marmalade, a splash of rice vinegar, and a squirt of hot sauce (like Sriracha). Then I spoon it over cream cheese or goat cheese, scatter it with a bit of finely chopped cilantro, and serve with crackers or crisp crostini. Everyone wonders what that sweet, spicy, delicious sauce is. Marmalade also makes a wonderful glaze for chicken, shrimp, or pork. It’s a delightful dipping sauce, and it can transform roasted veggies into a fabulous, sticky treat, slightly akin to candy. This type of marmalade has a minimal cooking time; just a brief stint in the microwave or on the stove top to dissolve the sugar is all it takes. The bright, fresh taste of the sunny citrus fruit is retained, along with its beautiful vibrant color without any bitterness. It can be stored in the freezer, although it keeps well in the fridge for weeks. If you don’t have a lot of space in your freezer, just store it in zippered plastic bags and transfer to a pretty jar when when you’re ready to use it

Ruby Red Grapefruit Marmalade

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1.5 from 2 reviews

• Author: Chris Scheuer
• Total Time: 35 minutes
• Yield: 5 cups 1x

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Description

The number of oranges is approximate and will depend on the size of your fruit. The important thing in this recipe is that the amount of prepared fruit mixture equals exactly 2-1/3 cups. Jam and jelly making is an exact science, unlike other types of cooking where measuring is not as critical. If the fruit and sugar proportions are not precise, your jam/jelly/marmalade will not set correctly.

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Ingredients

Units USM Scale 1x2x3x

• 3 medium navel oranges
• 3 medium pink (ruby) grapefruit
• 2 tbsp (30 ml) fresh lemon juice
• 4 1/4 cups (1 L) sugar
• 3/4 cup (180 ml) water
• 1 box powdered fruit pectin

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Instructions

1. Prepare glass jars or plastic containers with lids by washing them in hot soapy water or in a dishwasher. Recipe makes 5 cups of jam. Number of jars you’ll need will depend on the size of your jars.
2. Remove the colored part of peel from the oranges and grapefruit using a vegetable peeler or zester. Peel and discard the remaining white part of peel from the oranges.
3. Coarsely chop the orange and grapefruit, discarding any membranes and saving the juice.
4. Mix fruit and juice with the zest and lemon juice. Measure 2-? cups of the fruit mixture into a large microwave-safe bowl. If you have extra, discard or save for another use.
5. Add sugar and stir for 1 minute.
6. Microwave on high for 3 minutes. Stir well and microwave again for another 2 minutes. Stir until all sugar crystals are dissolved, another minute or two.
7. Taste, and if mixture is still “grainy,” microwave again for another minute or two to dissolve any remaining sugar crystals.
8. Combine the water and pectin in small saucepan. Bring to boil on high heat, stirring constantly.
9. Allow mixture to boil for 1 minute, stirring continuously. Add to fruit mixture and stir for 3 minutes.
10. Fill all containers to within 1/2″ of tops. Wipe off top edges of containers and cover with lids. Let stand at room temperature 24 hours. Marmalade is now ready to use. Store in refrigerator up to 3 weeks or freeze up to one year.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Condiment
• Cuisine: American

Nutrition

• Serving Size: 2 tablespoons
• Calories: 50

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Frequently Asked Questions

Does this marmalade need to be processed in a boiling water bath to be shelf-stable?

No—the recipe is designed for refrigerator or freezer storage, not shelf-stable canning. After the 24-hour room-temperature set, it keeps in the refrigerator for up to 3 weeks or in the freezer for up to one year.

What role does the powdered pectin play, and is there a substitute?

The article explains that the minimal cooking time doesn’t concentrate the natural citrus pectin enough to gel the marmalade on its own. The box of powdered fruit pectin provides the set. Liquid pectin can substitute—follow the package instructions for the equivalent set strength.

Besides toast, what else can I do with this marmalade?

The article suggests several uses: combine it with a splash of rice vinegar and hot sauce, then spoon over cream cheese or goat cheese with crackers or crostini; use it as a glaze for chicken, shrimp, or pork; or toss with roasted vegetables for a sweet sticky finish.

Why does the recipe use both navel oranges and ruby red grapefruit?

The article explains the goal is to retain a bright, fresh citrus taste without bitterness. Grapefruit alone can be quite bitter; the 3 navel oranges balance the grapefruit’s bite with sweetness and a more floral citrus flavor, producing a vibrant, balanced marmalade.