Grapefruit Marmalade: Pink, Ruby or Yellow Recipe

RECIPE FROM : Thane Prince, Perfect Preserves. Hodder & Stoughton (£25)

"Pink grapefruit marmalade is a real favourite in our house, its colour and tanginess making it a perfect accompaniment to a couple of slices of well-buttered sourdough toast, but I find any colour of grapefruit makes a good marmalade."




50 min

Grapefruit Marmalade: Pink, Ruby or Yellow

Ingredients list

  • 4 fresh grapefruit, approx. 1.5kg
  • 1.5 litres water
  • 1.5kg white granulated sugar
  • juice of 2 large lemons

Number of servings


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Le Parfait Jam Jars

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  1. Scrub the grapefruit well under hot water, using a vegetable brush or scourer, until all wax has been removed.
  2. Using a sharp knife halve the fruit and squeeze out all the juice. I find the attachment on my food processor helps here, but any citrus juicer will do. Put in a jug and keep in the fridge.
  3. Make sure you keep the pips, placing them in a separate bowl.
  4. Using a sharp spoon scrape any membranes and pith from the fruit shells and add these to the pips. Tie the pips, pith and membranes in a small square of muslin and tie up with a piece of string.
  5. Finely slice the peel, putting it into a deep china or glass bowl. Pour over the water, cover and leave overnight in a cool room or the fridge.
  6. When you are ready to cook the marmalade, put some clean jam jars and lids on a baking tray and then into the preheated oven at 100C/200F/Gas 2 for 20 minutes. Place two to three small plates or saucers in the freezer to chill.
  7. Put the peel, its soaking water and the bag of pith into a wide heavy-bottomed pan and place this on the heat. Bring the mixture to a simmer, loosely cover with a lid and cook the peel until it is soft enough to cut with a wooden spoon. This should take about 25 minutes.
  8. Once the peel is cooked, tip in the sugar and both the lemon and the grapefruit juices, then stir over a low heat until the sugar has completely dissolved and there is no trace of grittiness in the pan or on the back of the spoon.
  9. Bring the marmalade to the boil and cook at a full rolling boil, one that cannot be stirred down, for about 10 minutes.
  10. Skim off any scum that rises to the surface with a slotted spoon, rinsing it in a bowl of hot water between skims.
  11. Once the marmalade has been cooking for 10 minutes, test for a set. Turn off the heat and take one of the plates from the freezer. Spoon a small marmalade has cooled slightly, the surface wrinkles when the side is pushed gently with your finger, you are ready to pot.
  12. If the marmalade is still runny return the pan to the heat and boil for a further 2 minutes then switch off and test again.
  13. Once the marmalade has reached setting point turn off the heat, discard the muslin bag, and leave it to stand for 5 minutes before stirring again. Take the baking tray of jars from the oven at the same time.
  14. Pot the marmalade into the hot jars, using a jam funnel if available, and cover loosely with the lids. Leave to cool.
  15. When the jars are cold, label them, and check the lids are firmly screwed on. Store in a cool, dark place.


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