Easy homemade pink grapefruit marmalade or jam recipe, a delicious spread with a balanced lot of grapefruit juice and candied peels, sweet and very slightly bitter, much less so than bitter orange marmalade!

This pink grapefruit marmalade or jam can be enjoyed with bread and butter but also in your baking as a topping or filling, it is also delicious with pork recipes, so versatile and delicious!

I like to make small batches of jam from time to time, the yield for this recipe is about 6 x 3/4 cup Mason jars.

My mother is the jam wizard in the family and I’ve only started to make my own because I live so far from her, still whenever I visit her, I always come back home with an assorted lot.

This pink grapefruit jam is made her way, the traditional way I think, over three days.

On the 1st day:

• First thing first: I WEIGH MY POT AND WRITE DOWN ITS WEIGHT!
• I remove a large slice of the top and bottom skin of each grapefruit and discard them because that’s where there is the most bitter white part
• I quarter my grapefruits and trim off a chunk of the center parts, firstly because it’s a hard part, secondly that will expose the seeds so I can discard them
• I halve each quarter and slice them thinly, adding all the slices and juices to a large pot (Remember to weigh the pot first!)
• I add 1 cup of water to the pot and let sit until the following day, stirring frequently

On the 2nd day:

• I cook the grapefruits for about 30 minutes or until the skins are fork tender, if the water is all evaporated, add about a 1/2 cup
• Weigh the pot, minus the weight of the empty pot to obtain the weight of the fruit and add the same quantity of sugar into the still hot fruit, stir to dissolve
• Let sit until the following day stirring from time to time

On the 3^rd day:

• Cook the grapefruit marmalade for about 25 to 30 minutes or until a drop of jam on a cool plate will set

→ Please use the ingredient list I’m giving as a guide, the weight of your own cooked fruit will determine the quantity of sugar you will need to add!

→ I’m adding the same weight of sugar to the weight of my cooked fruit but you can remove about 10 % if you want to make it less sweet or use your favorite sugar replacement as long as it can be cooked

If you made this recipe and you liked it please let me know how it went!

If you're looking for dessert recipes, please browse my "Sweet" category for more propositions.

Enjoy!