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Ruby Red Grapefruit Marmalade

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PREP TIME
20 min
COOKING TIME
35 min
TOTAL TIME
1495 min
SERVINGS
10 servings
Ruby Red Grapefruit Marmalade
Ingredients
  • 4 ruby red grapefruits
  • 3 cups white sugar
Instructions
1
Inspect two 5-ounce jars for any signs of damage, such as cracks or rust, and discard them if they are defective.
2
Submerge the remaining jars in simmering water until your marmalade is ready to be made.
3
Clean and sanitize the new, unused lids and rings in warm soapy water before proceeding.
4
Wash and dry the grapefruits thoroughly to prevent any contamination. Use a zester to create thin ribbons of zest from 2 grapefruits and set them aside.
5
Using a sharp paring knife, carefully remove thin strips of peel from the remaining 2 grapefruits.
6
Peel away all the outer white parts of the fruit and discard them.
7
Cut the grapefruits into wheels and remove any seeds.
8
Combine the grapefruit wheels, zest ribbons, and sugar in a non-reactive saucepan. Stir well to cover the fruit with sugar. Heat the mixture over medium-high heat until it starts to bubble, mixing constantly.
9
Use a spoon or spatula to smash the heated fruit until it liquefies.
10
Reduce the heat to low and cook over a steady boil, stirring constantly for about 10 minutes or until the marmalade begins to coat the back of a spoon.
11
Add the zest ribbons and continue cooking for an additional 5 minutes.
12
Create a test sample by placing a small amount of marmalade on a plate and putting it in the freezer for 3 minutes.
13
Check the consistency of the marmalade after 3 minutes and remove it from the heat when it meets your desired consistency.
14
Fill hot, sterilized jars with grapefruit marmalade, leaving about 1/4 inch of space at the top.
15
Use a knife or thin spatula to remove any air bubbles that may have formed inside the jars.
16
Wipe the rims of the jars with a moist paper towel to remove any residue.
17
Top each jar with a lid and screw on the ring tightly.
18
Place a rack in the bottom of a large stockpot and fill it halfway with water.
19
Bring the water to a boil, then carefully lower the jars 2 inches apart into the boiling water using a holder.
20
Pour in more boiling water to cover the jars by at least 1 inch, ensuring they are fully submerged.
21
Bring the water back to a rolling boil, cover it with a lid, and process the jars for 10 minutes.
22
Remove the jars from the stockpot and let them rest, several inches apart, for 24 hours.
23
Check that the lids do not move up or down by pressing the center of each lid with your finger.
24
Remove the rings for storage and store the jars in a cool, dark area.