Grapefruit and Grenadine Marmalade
Elevate your breakfast spread with the vibrant and tangy flavors of Grapefruit and Grenadine Marmalade, a unique twist on traditional preserves. This recipe combines the bittersweet zest of ruby red grapefruits with the rich, fruity depth of grenadine syrup, balanced by a hint of zesty lemon juice. The slow simmering process not only softens the grapefruit peel but also extracts its aromatic oils, creating a marmalade with a beautiful balance of sweet and tart. Perfect for spreading on toast, dolloping onto yogurt, or even glazing roasted meats, this homemade preserve is a burst of sunshine in every jar. Plus, with its striking coral hue and easy-to-follow preparation, it’s as stunning as it is delicious. Try it today and transform simple ingredients into a gourmet treat!
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Ingredients
- 4 large Ruby red grapefruits
- 4 cups Water
- 4 cups Granulated sugar
- 3 tablespoons Grenadine syrup
- 2 tablespoons Lemon juice
Directions
Step 1
Wash the grapefruits thoroughly and pat them dry. Use a sharp knife to remove thin strips of zest from two of the grapefruits. Avoid the white pith, as it is bitter.
Step 2
Peel all four grapefruits and remove the segments, discarding the white pith and membranes. Collect the juice in a bowl while segmenting the fruit to avoid wastage.
Step 3
Roughly chop the grapefruit segments and zest, and place them in a large heavy-bottomed pot.
Step 4
Add 4 cups of water to the pot along with the collected grapefruit juice. Bring the mixture to a steady boil over medium-high heat.
Step 5
Reduce the heat to medium-low and simmer uncovered for 40 minutes, stirring occasionally. This will soften the zest and fully extract the flavor from the fruit.
Step 6
Measure the cooked mixture and add an equal amount of granulated sugar (about 4 cups). Stir well to dissolve the sugar completely.
Step 7
Add the grenadine syrup and lemon juice to the pot and stir to combine.
Step 8
Increase the heat to medium-high and bring the mixture to a rapid boil. Cook for 20-30 minutes, stirring frequently, until the marmalade thickens and reaches a gel-like consistency.
Step 9
To test if the marmalade has set, spoon a little onto a chilled plate and let it cool. Push it gently with your finger; if it wrinkles, it is ready. If not, continue cooking and test again in 5 minutes.
Step 10
Once the marmalade is ready, remove it from the heat and let it rest for 5 minutes, stirring occasionally to evenly distribute the zest.
Step 11
Carefully ladle the hot marmalade into sterilized jars, leaving about 1/4 inch of headspace. Seal the jars immediately and allow them to cool at room temperature.
Step 12
Store the marmalade in a cool, dark place for up to 6 months. Refrigerate after opening.
Nutrition Facts
| Serving size | (2647g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 873.0 |
| Total Fat 2.7g | 0% |
| Saturated Fat 0.0g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 38.6mg | 0% |
| Total Carbohydrate 218.7g | 0% |
| Dietary Fiber 26.1g | 0% |
| Total Sugars 158.8g | |
| Protein 13.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 345.6mg | 0% |
| Iron 1.3mg | 0% |
| Potassium 2190.2mg | 0% |
Source of Calories