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5 from 2 votes

Ruby Grapefruit Marmalade

This marmalade has the perfect level of tartness and is packed full of rind
Author: Adapted from Preserve page 49


  • 4 ruby grapefruits
  • 2 unwaxed lemons
  • 500 mls water plus extra if needed
  • 500 g fructose


  • Peel the rind off the grapefruit and lemons and place into a blender
  • Chop finely and set aside
  • Quarter the grapefruit and halve the lemons
  • Place into the blender in batches and roughly chop
  • Put the pulp into a large sauce pan and add the water
  • Over a high temperature, bring to the boil
  • Reduce the temperature and simmer for 45 minutes
  • Drain the pulp through a fine sieve, leaving it to drip for 30 minutes *
  • Using the back of a spoon, press the juice out of the pulp
  • Discard the pulp and measure the juice
  • Top up to 500mls if necessary with water **
  • Return to a clean sauce pan and add the rinds
  • Cover and simmer over a low temperature for 15 minutes
  • Add the fructose and stir until dissolved
  • Increase the temperature and bring to a boil
  • Leave uncovered to boil for at least 10 minutes so that you achieve a set temperature of 105° Celsius
  • Remove from the heat, carefully skim off any scum and leave to stand for 15 minutes
  • Pour into a sterilized glass jar and leave to cool completely before placing the lid on the jar
  • Can be stored unopened for 12 months - refrigerate once opened


* I did this in batches so as to not overfill my strainer
** I used grapefruit juice as I had some to hand