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Many of you know that I’m a compulsive jam maker. About a year ago I ventured into making marmalades and so glad that I did because this Grapefruit Marmalade is ridiculously delicious.
- 4 Ruby Red Grapefruits
- 4 Cups Sugar
- 6 Cups Water
- 1/2 Cup Fresh Lemon Juice
- Peel grapefruits and remove white pith. Very thinly slice half of the peel and throw away the rest. Chop grapefruit flesh and remove seeds.
- Place chopped grapefruit into large-size saucepan or soup pot. Add 6 cups water and bring to boil. Reduce heat to low and cook 90 minutes, stir occasionally, until mixture is reduced by about three quarters. Add sugar and lemon juice. Simmer another 60 to 90 minutes (stir occasionally) until thickened and syrupy.
- Let cool 15 minutes. Transfer to jars, let cool completely, and refrigerate.
- Makes about 6 cups.
- Prep Time: 20 Minutes Cook Time: 180 Minutes Total Time: 200 Minutes
- "Work With What You Got!"
- © Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved
