6 Reviews of Pink Grapefruit Marmalade

From: KrabKokonas

On Jun 17, 2007

I must start out by saying that this was the easiest marmalade that I have ever made - and probably some of the tastiest! I never realized that it was possible to cut out so much prep time by just boiling the fruit peel and all. I'm definitely going to try this with oranges and lemons next time! Other than tripling the recipe, I followed this exactly and it was almost perfect. A couple comments: I found that 2 hours boiling time was too much for my fruit. Some of them turned into soggy, sodden mush. After an hour, test your grapefruit with a fork. If you can easily pierce the flesh, it's done. I'm wondering how cooledskin got that lovely ruby colour to her jam. I used the brown sugar as directed and it considerably darkened my recipe. Unless there's a secret to this, I suspect that using only white sugar is the way to keep the perfect colour. However, I liked the taste that the brown sugar gave it and so would recommend sacrificing looks for taste! I added some lemon zest for extra zing but other than that, I feel like the sugar content is perfect for a tart marmelade! Thanks for the great recipe!!!

From: Fran6

On Sep 17, 2008

Had toast this morning with this WONDERFUL marmalade made yesterday. I'd bought some grapefruit marmalade years ago and loved it but I've never found it again, anywhere. Why didn't I think of looking on Recipezaar? After perusing all the grapefruit marmalade recipes here, I decided to go with the simplest, just in case it turned out to be good. And boy is it!! So easy!! I did use a digital thermometer with an alarm that I just set at jell temperature (220 degrees) so I didn't have to be checking it continually. Actually I let it get to 221 degrees. It set up beautifully, and came out looking just like cooledskin's picture - I used all white sugar. Thank you, thank you!!!

From: Cathleenc

On Nov 24, 2008

really delicious! recipe worked perfectly as written, end product does have a nice dark brown-reddish tint to it, just like the picture. Hard to stop eating, so so so yummy. I found it easiest to completely remove the pulp from the boiled, cooled grapefruit halves, squeeze the juice from the pulp, then finely chop the pulp before adding it back to the cooking pot. Removing the pulp allowed me to much more finely slice the cooked/cooled rind.

From: MikKnits

On May 20, 2009

After trying Elsa's Story Pink Grapefruit Preserves, I was hooked! on grapefruit marmalade and had to make some myself. This recipe looked too good to be true but I figured that I really had nothing to lose but a few grapefruit. I did change things just a little but the results are amazing! I used 3 red grapefruit and cooked the whole fruit in some water in my pressure cooker for 40 minutes. I then removed the fruit to a bowl and they cut easily with a fork and butter knife. I added 6 tbsp of lemon juice and 1 kilo of white sugar. I used my immersion blender to break up the fruit a bit more then boiled for 15 minutes or so. It is a beautiful pink color and is really delicious, more so because I made it myself! Thanks for this recipe! I will be making it again and again!

From: Chef #333153

On Nov 23, 2007

This recipe seemed very easy,it is extremely easy.I make marmalade with oranges, lemons & grapefruit.So this was the 1st time I tried with grapefruits alone.Taste was great the colour was disappointing though.Thanks for this recipe will try it again.

From: Chef #809940

On Jun 21, 2009

Oh my goodness, this is delicious. I made it with 'homemade' brown sugar from white sugar and very dark molasses. It is wonderfully bittersweet, and the colour is gorgeous. Thanks for sharing this recipe.