Pink Grapefruit Marmalade

Great Britain


Preparation info

  • Difficulty


  • Makes

    2.25 kg

Appears in

Lavender & Lovage: A Culinary Notebook of Memories & Recipes From Home & Abroad

Lavender & Lovage

By Karen Burns-Booth

Published 2019

  • About

A beautiful deep orangey-pink marmalade made with pink grapefruit which is perfect for the breakfast table as well as baking and general cooking. Use the ruby red “sweetie” grapefruits if you can find them, as they give an even deeper pink colour to the finished marmalade. I’m happy to say that this marmalade recipe won Silver at the World’s Original Marmalade Awards in Cumbria, England, just missing out on Gold by one point. NB: Although the following recipe is mine, I have my good friend Vivien Lloyd to thank for coaching me in the method of making marmalade. Her method always results in jars of fabulous, sparkling clear marmalade with a perfect set.


  • 450 g pink grapefruit
  • 225 g lemon
  • 1.4 kg granulated white sugar (cane sugar is best for clear results)
  • 1.75 litres water


  1. Juice the grapefruit and pour the juice with the water into a large lidded pan with a capacity of 6 to 8 litres. Remove the inner membranes and pips from the grapefruit. Do not remove the pith from the grapefruit.
  2. Juice the lemon and add the juice to the pan. Put the grapefruit membranes and the lemon shells into a food processor or mini-chopper and chop finely. Put the chopped membranes and any pips into a 30 cm x 30cm piece of thin cotton muslin. Tie this up with string and add to the pan. Shred the grapefruit finely with a serrated knife and add the peel to the pan. For best results, leave the pan overnight to allow the fruit to soak.
  3. Next day, bring the lidded pan to boil, turn down the heat and simmer very gently for two hours. The peel should be very tender and the contents of the pan reduced by a third. Warm the sugar in a low oven 140°C/275°F/Gas mark 1.
  4. Remove the muslin bag and squeeze the liquid from the bag back into the pan through a sieve, using a large spoon. Add the sugar to the pan and stir until dissolved.
  5. Gradually bring the pan to a rolling boil and test for a set after 7 minutes, using the flake test. Dip a large spoon into the pan and scoop out a spoonful. Lift the spoon above the pan and turn it horizontally. If the marmalade has reached setting point of 104.5°C (220°F) it will drip then hang on the side of the spoon.
  6. Leave the marmalade to cool for 5 to 10 minutes, by which time a skin should have formed on the surface. Remove any scum from the surface with a large metal spoon. Gently stir the marmalade to distribute the peel.
  7. Pour the marmalade into clean, warm, sterilised jars and cover with new twist top lids. Alternatively, seal the jars with waxed discs and when cold apply cellophane covers secured with elastic bands. Leave the jars upright and undisturbed to set.