Pink Grapefruit and Pomegranate Marmalade
Brighten up your breakfast table with this Pink Grapefruit and Pomegranate Marmalade, a vibrant homemade preserve that perfectly balances sweet and tangy flavors. This marmalade features the zesty zest and luscious flesh of pink grapefruits paired with jewel-like pomegranate seeds for a touch of tartness and stunning visual appeal. Slowly simmered with sugar and a splash of lemon juice, this preserve achieves the ideal glossy, spreadable texture. Perfect for slathering on toast, topping scones, or even glazing roasted meats, this marmalade is as versatile as it is delicious. Easy to prepare and with a storage life of up to six months, it’s a great way to capture the seasonal essence of grapefruits and pomegranates. Treat yourself to this homemade delight that’s as beautiful as it is flavorful!
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Ingredients
- 3 large Pink grapefruits
- 1 cup Pomegranate seeds
- 3 cups Granulated sugar
- 4 cups Water
- 2 tablespoons Lemon juice
Directions
Step 1
Wash the grapefruits thoroughly under running water to remove any wax or dirt. Pat them dry with a kitchen towel.
Step 2
Peel the grapefruits, reserving both the peels and the fruit. Slice the peels into thin strips, about 1/8 inch wide.
Step 3
Using a sharp knife, remove the white pith from the peeled fruit, as it can make the marmalade bitter. Discard the pith and chop the fruit into bite-sized chunks, removing any seeds.
Step 4
In a large, heavy-bottomed pot, combine the sliced grapefruit peels, chopped fruit, and 4 cups of water. Bring the mixture to a boil over medium heat, then reduce the heat to a simmer. Cook for 30 minutes, stirring occasionally, to soften the peels.
Step 5
Add the granulated sugar and lemon juice to the pot. Stir well to dissolve the sugar completely.
Step 6
Stir in the pomegranate seeds and continue to simmer the mixture for 45-60 minutes, stirring occasionally to prevent sticking. The marmalade is ready when it thickens and reaches 220°F (104°C) on a candy thermometer, or when a small drop placed on a chilled plate gels and holds its shape.
Step 7
Remove the pot from the heat and let the marmalade cool for 5 minutes. Carefully ladle the marmalade into sterilized jars, leaving about 1/4 inch of headspace. Seal tightly with lids.
Step 8
Allow the jars to cool completely at room temperature before storing. The marmalade can be stored in a cool, dark place for up to 6 months if properly sealed, or in the refrigerator for up to 3 weeks after opening.
Nutrition Facts
| Serving size | (2964g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2880.7 |
| Total Fat 3.4g | 0% |
| Saturated Fat 0.2g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 34.3mg | 0% |
| Total Carbohydrate 748.6g | 0% |
| Dietary Fiber 22.1g | 0% |
| Total Sugars 720.5g | |
| Protein 12.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 238.8mg | 0% |
| Iron 1.7mg | 0% |
| Potassium 2361.5mg | 0% |
Source of Calories