Pink Grapefruit Marmalade

I’ve been making my own jams and marmalades for many years, so with apologies to those who’ve asked me which French jam to buy when they come to Paris, they’re often disappointed when I can’t guide them in the right direction. (Unless they want me to guide them to my jam-crowded kitchen cupboard.) Unless someone has given me a jar of theirs, I have so much on hand that, I can say without a hint of snobbery (but out of necessity) that I only eat my own. Romain is used to them, too, but when he tasted this Pink Grapefruit Marmalade, he put his morning coffee down to tell me that this was the best marmalade that he’s ever had.

For those who follow me on Instagram, you’ve undoubtedly been seeing me make a lot of marmalade in my Stories lately. Marmalade-making took over my life for the last few days, although it may have been weeks…I may have lost track of time since turning my kitchen into a cuisine de confiture! For a while, it seemed all I was doing was peeling, pithing, slicing, soaking, sugaring, and jarring marmalade in between parrying questions about where the recipes are, to make them all.

To follow in my footsteps, I’ve got recipes on the blog for Seville Orange Marmalade, Pink Grapefruit-Vermouth Marmalade, Sweet Lemon Marmalade, Kumquat Marmalade, and even a Shallot Marmalade that’s great served with pâté or other rich, meaty dishes. And if you’ve got too much jam or marmalade, you can even make this Easy Jam Tart. If you want even more, there’s my Jams & Jellies recipe page, if you’re as inclined as I am to fill your kitchen with confitures maison (homemade preserves.)

I was talking to Lesley Chesterman over tea at the Ritz when she was in Paris last week, on a break from my jam-making duties. Lesley was a ballet dancer who became a pastry chef, then became the restaurant critic for the Montreal Gazette for many years, and is now writing a cookbook. After eating tiers and tiers of lovely pastries, cake, and cookies by pastry chef François Perret, on the way out we were discussing the next phases of our lives.

I said to her, “The next place I live, it needs to be warm, inexpensive, on a beach, and has good food. That would be Thailand.” She wondered aloud, “Why do all pastry chefs like Thai food?” I think it’s because we gravitate toward anything tart, sharp, and sour, to contrast to the other flavors we work with all day, even though I think the best desserts balance both the sweet and tart in the right proportions, as this grapefruit marmalade does.

This Grapefruit Marmalade has a bright citrus flavor that cuts right to the chase. I decided to use more pulp, less rind in it than normal. Grapefruits have a thick rind and this time around – and yes, there will probably be a next time before citrus season is finally over – I wanted a marmalade that was a bit smoother.

In the end, this marmalade turned out perfectly. Sometimes readers ask me if I ever add herbs or other things to jams. A certain Frenchman, even if I sneak a 1/4 teaspoon of ginger eau-de-vie or a dash of vanilla into a big pot of marmalade, he’ll say, “I can really taste the ginger in there. I prefer nature…” And being me, I spend the next few weeks watching him every morning, spooning jam onto his toast, feeling like I’ve failed in my duties. But I’m happy to say that since making this marmalade, I wake up each morning, and look forward to starting my/our day on a bright note. Come to think of it, I should probably grab some more pink grapefuits and make a few more batches, so the future looks as bright and sunny as this marmalade.

 

Pink Grapefruit Marmalade
Print Recipe
6 cups (2,2kg)
A FAQ I am asked is "Can I use less sugar?" In jams and marmalade, sugar doesn't just sweeten; it preserves and gels. I tried this with less sugar and it began reducing too much before it jelled, which would have resulted in a thick, dry marmalade. So the best strategy with this, or any jam or marmalade, is to make the recipe as written, and eat less of it. Adding a swipe of ricotta or labne to toast before adding marmalade, is a good way to use less while still enjoying some of the confiture. To test the jam for doneness, you can either insert a candy thermometer into the pot in step 4, or you can put a plate in the freezer and use a variation of the "wrinkle test," turning off the marmalade when you think it's done (to avoid overcooking) and putting a spoonful on the chilled plate. Return the plate to the freezer 3-5 minutes then nudge the marmalade with your finger; if the syrup is thick and holds its shape, it's done. Unlike other preserves, I leave this one a little looser and it doesn't need to quite wrinkle. I don't can jams and usually just store them in the refrigerator, but if you'd like information on how to do that, check the National Center for Home Food Preservation website.
4 medium pink grapefruits (about 2 1/2 pounds, 1kg), preferably unsprayed or organic
5 cups (1,4l) water, plus more for cooking the grapefruit slices in step 3
3 1/2 cups (700g) sugar
the juice of 1 lemon
1. Cut the grapefruits in half. Use a soup spoon to scrape the pulp out of four of the grapefruit halves*. Remove any seeds and coarsely dice the grapefruit pulp and scrape it, along with any juice on the cutting board, into a bowl. (If you have one of those cutting boards with a gutter to collect meat juice, those work well here, as well as in the next step.) Set aside.
2. Cut the remaining four grapefruit halves in half, remove the seeds, and use a sharp knife (I like to use a serrated bread knife) to cut the grapefruit in slices as thin as you'd like. I try to get them as thin as a coin, but sometimes I get impatient so don't always reach that goal. Take care using the knife as the fruit pieces can be slippery.
3. Put the grapefruit slices in a large non-reactive pot or Dutch oven. (Any juices on the cutting board can be scraped into the bowl of grapefruit pulp.) Cover the grapefruit slices with water, add a pinch of salt, cover the pot, and bring to a boil.
4. Reduce the heat to a simmer and cook for 5 minutes. Turn off the heat and let the grapefruit slices sit in the hot water until they're soft and translucent. Strain the grapefruit slices, discarding the water, and place the cooked grapefruit slices back in the pot or Dutch oven along with the chopped grapefruit pulp, 5 cups of water, sugar, and lemon juice.
5. Cook the mixture over medium-high heat until it reduces and the marmalade has thickened and become syrupy. If using a candy thermometer, it'll read around 216-218ºF (102-103ºC.) Otherwise, check the headnote before the recipe for how I test this particular marmalade for doneness.
6. Ladle the hot marmalade into clean jars and cover.

*You can use the grapefruit rinds to make Candied Grapefruit Peel.

 

 

A delicious tart, tangy marmalade made with fresh pink grapefruits!

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75 comments

  • Gavrielle
    March 9, 2020 11:05am

    Thank you for mentioning the candy thermometer! I just this week for the first time found out it was an alternative to the wrinkle test – I cooked my damson jam to 105 degrees C (a bit more than your marmalade but you mentioned that was loose-ish) and the set was PERFECT. Goodbye to all those jars of either under- or overset jam!

    • Darlene
      March 19, 2020 4:47pm

      I did it!!! First time making marmalade and it jelled without pectin. This was so much fun. Not sweet at all, I’m putting some in my Gin & Tonic along with the syrup from the candied peel. Thanks David!!

  • Adriana
    March 9, 2020 11:08am

    This one is going on my list to make ASAP!

  • March 9, 2020 11:35am

    I wish you would somehow or other market your fabulous jams..miam miam
    Its hard to find really good jam in the jam capitol of the world.

  • March 9, 2020 11:37am

    Dear David,
    I enjoy making jams myself – I live in Greece where we have a variety of seasonal fruits year round! Jam making was my soul therapy through divorce 10 years ago and I enjoy making jams ever since! I will make this one as it sounds good! Thank you
    Greece is a great country to consider moving..think about it.

  • A J Peabody
    March 9, 2020 1:04pm

    Considering what is allowed to be sprayed onto citrus fruit skin in the US (because no one eats the skin!), I would recommend using only organic cirtus for any US made marmalade.

    • March 9, 2020 3:04pm
      David Lebovitz

      I did add “preferably unsprayed or organic” to the description to encourage people to use one of those options, but pesticide use isn’t limited to the U.S. They’re prevalent in Europe and in France, with them used prominently in wine production, which is prompting more and more people to purchase organic or from trusted sources.

  • Terry
    March 9, 2020 2:15pm

    Dear David,
    I am totally on board with your warm sunny beach future – have you considered Morocco? We’re loving the pastries, coffee and sunshine here. ;-)

    • March 9, 2020 4:00pm
      David Lebovitz

      I didn’t have an optimal experience in Marrakesh. I was hassled heavily by people wanting me to buy stuff going out and about, some actually standing outside my (modest) hotel, waiting for me to come out again, to pitch me stuff. (I even hired an official guide from the tourist office as I wanted to write a story about the food, but he kept taking me to shops selling carpets and faux old coins.) Although I loved Fez!

      • Maricris Encarnacion
        March 10, 2020 1:44am

        That is so sad about Marrakesh. If you ever decide to go back, I had the best experience with my guide Khadija Benbourahel, owner of Morocco Private Experience. My food itinerary and cooking class were amazing journeys. I cannot stop raving about it.

        • March 10, 2020 6:52am
          David Lebovitz

          Thanks for the recommendation! I did have a guide in other parts of the country, which made things easier for sure, but when I was on my own in Marrakesh it was hard to go anywhere without being hassled. Someone told me to carry a French newspaper and you don’t get bothered as much, although I have French friends that had the same experience I did.

  • Moi
    March 9, 2020 3:12pm

    Bonjour David,
    I’m totally in agreement with Romain. After making all sorts of marmalade’s, orange, blood orange, Meyers lemons, lemon with honey, three fruits, grapefruit marmalade is the best I ever made. I was intrigued and made my first batch in 2017. I haven’t stopped since.
    I’m a French woman living in Ontario Canada and I would Agee with AJ, if using the skins, buy organic.
    Keep up the good work. It’s always a treat to read your blog and books.
    Cheers

    • March 10, 2020 6:53am
      David Lebovitz

      Thanks! Interestingly, Romain doesn’t like it too much when I mix fruits in jams and marmalades, preferring them “pure,” but with citrus, mixing them seems to be okay ; )

  • Gay Judson
    March 9, 2020 3:51pm

    David, I want to make Ginger Marmalade. Got a recipe?

    • March 9, 2020 3:57pm
      David Lebovitz

      I haven’t but you’d have to add gelatin or pectin to thicken it since I don’t think ginger has any pectin.

  • usi
    March 9, 2020 4:55pm

    David, your recipe sounds totally enticing and I’m itching to make a batch. But for once, I’m a bit puzzled by the instructions: the cook is asked to cook the grapefruit and peel in water that is then to be discarded; further down 5 cups of water are to be added to the drained mix. Why discard the first water rather than use it throughout the process? Can you clarify this for me?

    • March 9, 2020 4:59pm
      David Lebovitz

      The first blanching of the grapefruit it to remove some of the bitterness, so that water is discarded and I use fresh water, which I think gives the marmalade a cleaner taste.

    • Susan
      March 10, 2020 9:28am

      Because grapefruit zest and pith are very bitter. By boiling the skins and.discarding the water, you are tempering the bitterness of the finished product.

  • Steve
    March 9, 2020 5:39pm

    Is it worthwhile to scoop the fruit out with a grapefruit spoon, so that you leave the membranes behind? Would it make a difference in flavor?

    • Dana
      March 10, 2020 12:35am

      I’m wondering the same thing!

  • britta
    March 9, 2020 5:46pm

    Your citrus marmalades make my tastebuds dance… every year around this time I make my favorite Blood Orange (preferably Moro) Marmalade often together with Cara Cara, but only the flesh, I’ve never enjoyed the skin on any citrus. But to make up for it I add a generous shot of Campari at the end. Its bright red color has people puzzled but their faces light up at first bite.
    Reading through “Drinking French” right now. Playing with Pastis and tinting it…Perroquet winning so far.

  • heidipie
    March 9, 2020 6:19pm

    “I was talking to Lesley Chesterman over tea at the Ritz when she was in Paris last week, on a break from my jam-making duties.” = #bestlife

    • March 10, 2020 6:47am
      David Lebovitz

      Well, if it’s any consolation, it’s not something we do daily (if only!)

  • March 9, 2020 7:14pm

    Wow, this sounds delicious. I love grapefruit and can’t wait to make this! My usual batches of jam I make every year are strawberry rhubarb, and peach, all from my own homegrown fruit. There’s nothing better!

  • azb
    March 9, 2020 8:18pm

    David,

    this is an enticing recipe and I plan to try it but is the total yield correct? First 6 (US?) cups of marmalade is not 2.2 kg — it is about 1350 ml so maybe 1.5 kg? Second in general sugar is about 60-70% of the final product so even this seems a bit much. For instance in your Grapefruit Vermouth Marmalade you use 550 g sugar to produce “3 jars (about 1 1/4 cups/300g)” — I take this to mean each jar is 300g so 900g total and indeed 550/900 = 61%. So in this recipe I think 700 g sugar should yield around 1200g.

    Thanks for any clarification!

  • March 9, 2020 8:33pm

    David dear, is it safe to be feeding Romain on sooo much sugar, heavenly as it might be !!!?? We all love you dearly, so please mind this too much sugar eating!!

  • Louise
    March 9, 2020 8:45pm

    Pomona pectin allows you to use less sugar. Compari added to blood orange sounds great!

  • Lynne
    March 9, 2020 9:12pm

    You had me at pink grapefruit, the pictures are wonderful. Marmalade may be my favorite style of jam. Never had pink grapefruit marmalade but love the fruit. We have a dozen or more citrus trees growing in our yard here in San Diego, CA. Two of which are cara cara navel oranges. A cara cara orange is a blend of a navel orange and a grapefruit. Some describe the flavor as evoking notes of cherry, rose petal, and blackberry and orange. I most certainly will be trying your pink grapefruit recipe and I see a cara cara marmalade in my future as well. Thanks for the inspiration!

    • March 10, 2020 6:46am
      David Lebovitz

      You’re fortunate to have those Cara Cara oranges, which are lovely, and delicious. We don’t get those in France, at least I haven’t seen them, but they are beautiful and tasty…

  • March 10, 2020 12:31am

    I just happen to have a 60+ mature grapefruit tree in my backyard and I am currently making this recipe!

  • María Varea
    March 10, 2020 1:55am

    Dear David:

    I live in Ecuador (South America), we dont have pink grapefruit, just one wich has a very acid taste. Dou you think your jam will work with this one? Thanks!!!

    • March 10, 2020 6:45am
      David Lebovitz

      You might want to blanche them twice (or three times) in step 4, to remove bitterness. Some grapefruits can be quite bitter, which people enjoy (we used to get white grapefruits that were more acidic than pink grapefruits, but those are harder to find these days) – but try that. You might want to make a half batch to see how it works out.

  • Heather
    March 10, 2020 2:43am

    Hi there,
    I have recently started putting treacle into my Seville orange marmalade along with golden/raw castor sugar – it has been described as orgasmic by some very satisfied consumers. Have you ever tried this or heard of it? I got the idea from a book by Emma Bridgewater “Toast and Marmalade”, there was no recipe as such so I have just added a bit more each batch.
    Thanks for everything.

  • Susan
    March 10, 2020 9:32am

    Beautiful recipe! I am going to buy a pile of citrus today. I somehow forgot that it was marmalade season.
    Last year, I made an orange marmalade and added a whole star anise at the bottom of the jar. It was quite lovely.

  • March 10, 2020 10:47am

    Such a lovely recipe. I love to add flavours to my preserves but natural is always great.

  • Karen Brown
    March 10, 2020 10:59am

    This Marmalade is such a pretty colour! Definitely going to give this a go as soon as pink grapefruit hit my green grocer’s shelves. I’ve made nearly every jam, preserve and marmalade recipe on your blog, and they’ve all been terrific. Maybe a thought when you’re ready to tackle another book: David’s breakfasts! Jams, granolas, pastries. Breakfast is my favourite meal of the day; if I have a good breakfast, I’m happy to just grab a piece of fruit and nothing else till dinner. Cheers, and thanks for the great recipe, karen

  • March 10, 2020 2:20pm

    I love making your jams and this one will happen:)
    I do favor and love Bonne Maman commercial jams..when buying a jam..but a home is more home to me with home made in it too:)

  • julibelle
    March 10, 2020 8:24pm

    Today you solved a marmalade problem that has plagued me since the beginning – dry, sticky marmalade. June Taylor is my conserve/marmalade goddess, so in my notes from a class I took long ago it’s about 75% sugar……next batch, blood orange I will stick with the higher ratio….looking forward to trying this lovely recipe. Thank you!

  • Marti J
    March 10, 2020 11:45pm

    Dave, I have made a fair number of your recipes and I have asked you for advice on a number of food issues. You’ve always been so generous. Now I know why: I ONLY EAT MY OWN (BLUEBERRY) JAM, too. We are clearly kindred spirits. As much as I love blueberry, I also love anything grapefruit flavored. You have given me something to look forward to… as soon as I get some empty jars. THANK YOU SO MUCH!

    • March 11, 2020 7:31am
      David Lebovitz

      I love blueberries too! We don’t get them in Paris (except imported ones) but I eat them by the handful when I’m back in the States in the summer. Grapefruits fortunately are widely available, and absolutely delicious either fresh or in marmalade. Happy cooking!

  • Jen
    March 11, 2020 1:34am

    Just wanted to put in a plug for that Easy Jam Tart recipe you’ve linked to here. I’ve lost track of how many times I’ve made it, and it’s always a big hit: my partner calls it “the one with the cookies on top.” I’m also an avid jam maker, but balked at the idea of stemming all those fiddly red currants–until I saw your idea of using a food mill, which I’ve done ever since, with excellent results. I do the same thing now for black currant jam–it somehow produces a more intense flavour than just mashing them. Marmalade, unfortunately, has (and needs) so much sugar that it makes me light-headed in the mornings in a way jam doesn’t, so I’ve given up making it. But your wonderful jam tart and redcurrant jam are in my repertoire for good. (By the way, I also only make my jams “nature,” other than maybe the occasional drop of kirsch in the red currant: I’ve found that a touch of fresh ginger or a scraping of citrus rind might taste great when the jam’s newly made, but tends to get strong and somehow artificial-tasting after a few months in the jar.)

    • March 11, 2020 7:38am
      David Lebovitz

      Happy you like that tart. It really is easy, as well as being a great way to use up an overload of jam. I like to add kirsch to fruit jams and marmalades as well. Just a very small amount seems to bring out all the luscious fruit flavors. Since you like ginger, I have a bottle of ginger eau-de-vie that is excellent too. (I don’t know which are available worldwide but Mette makes one that’s available in France, which is very good.)

  • Joe B.
    March 11, 2020 1:46am

    Greetings from South Texas, where we have our citrus season also coming to a close, but we have loads of citrus still being harvested. Especially the Ruby Reds, which I think would be great here.

    Question about slicing the citrus: would a mandoline work with slicing some of the grapefruit? With a bowl under to catch the juices?

    • March 11, 2020 7:33am
      David Lebovitz

      Grapefruits can be a little squishy so not sure how they’d hold up to being sliced with a mandoline (or food processor) but if you have one and give it a go, let us know how they turn out.

  • Erica
    March 11, 2020 8:38pm

    Is it possible to sub Cara Cara oranges for the grapefruit? As I look up marmalade recipes there are so many variations- boiling the zest and discarding the water-getting rid of pith, using whole sections- separating fruit from membranes….this recipe has a bit of everything and I’d like to use it as a template. Any thoughts? Thank you!!!

    • March 12, 2020 10:43am
      David Lebovitz

      We don’t get Cara Cara oranges in Paris so I haven’t used them. Oranges have thinner, softer rinds in general and don’t need to be blanched.

  • Lee
    March 11, 2020 11:17pm

    Can an instant reading thermometer be used instead of a candy thermometer? Or do they give completely different readings?

    • March 12, 2020 10:43am
      David Lebovitz

      Sure, but you’ll have to hover over the pot to keep dipping the probe in.

  • March 12, 2020 11:13am

    I love grapefruit, I will make grapefruit jam. Thank you for your recipe

  • james boyce
    March 13, 2020 12:33am

    When I read this, I knew I had to try to make it.
    I followed the recipe to the letter and to the gram.
    It never got syrupy; it never “jelled”. So on the advice of a friend who makes jams, jellies and marmalades all the time, I added a packet of pectin.
    I still have nothing more than a pink grapefruit slurry; maybe something I could use on ice cream, but I don’t eat ice cream.
    A waste of good fruit, expensive sugar, electricity and time.

  • Lorraine Simoneau
    March 13, 2020 9:28pm

    For the first time ever, I decided to try my luck with « marmelade ». You explained it so well and it sounded so do-able. Everything went fine until almost the end, where the temp would not rise above 200F. I got impatient and raised the intensity of the heat and in a couple of minutes, I had burned it. I will try again tomorrow and attempt to be zen about it. Thank you for another wonderful recipe.

  • Karen Brown
    March 14, 2020 2:19am

    Have assembled my ingredients, and was planning to do a double batch, as pink grapefruit have a fairly brief season here in NZ. I was going to use my Mauviel copper jam pan, for fast evaporation, but I’m unsure as to whether the copper may react with the acidity of the grapefruits. Do you or your readers have any advice? Cheers from the South Seas, Karen

    • March 14, 2020 2:50pm
      David Lebovitz

      I’ve never used one of those copper jam pots for cooking jam or marmalade so can’t answer that. Perhaps with all the sugar, the acid in the fruit is neutralized and doesn’t react with the metal. Otherwise they likely wouldn’t be making pots out of copper, but I’m not sure. Hopefully someone with more experience can chime in

      • Jennifer
        March 14, 2020 3:16pm

        I swear by my Mauvriel cooper jam pot. A perfect batch every time and never burnt. I am getting a little bitterness in the batch I made. Would it help to change the water on the cooked ride more than once?

      • Kimberly
        March 26, 2020 7:29pm

        Oh my!!! No copper jam pot?! You really should try one with all of the jam that you make:-). You will never want to go back… to??? What DO you use?

    • Kimberly and John
      March 26, 2020 7:18pm

      I always use my copper pot for jam making. My understanding is that you want to always mix your fruit with sugar when using it. So we did not use it for the initial boiling of the grapefruit only for the actual jamming step. Our grapefruit marmalade is picture perfect and tastes delicious! Thanks David! My only hesitancy with the recipe was not using all of the rinds. Just seemed wasteful and I did not want another project making the candied pieces. Probably next time I would just use all of the rind and adjust the sugar and water ratio.

  • March 14, 2020 3:21pm

    Made the full recipe yesterday. You really nailed it with this one !! I followed the recipe exactly, the results were unimprovable. I’m already planning to do another batch before the end of citrus season. Merci beaucoup !!

    • March 14, 2020 5:29pm
      David Lebovitz

      Thanks…glad it was a hit!

  • Lynn
    March 15, 2020 1:14pm

    What do you do for sealing jars? Do you paraffin-top them or vacuum seal lids? Or just eat them fast. I would like a vacuum method so I could shelf-store them but usually give up and share with friends.

    • Lynn
      March 16, 2020 12:26pm

      Made it; loved it.
      You truly are the jam genius.
      La vie est dur sans confiture.

      • Claudia
        March 27, 2020 5:22pm

        Hi. I halved the recipe as I only had 2 grapefruits. It took quite time to boil down to a thickened consistency and I finally gave up. Why do you not include appropriate times? I did not have a thermometer so did a visual test (and your freezer one).

  • Monica
    March 15, 2020 2:38pm

    A perfect project in these virus-haunted times!

  • Christopher B
    March 16, 2020 2:46pm

    Just made the marmalade. One of the best. Will make this again next year. I had been making Martha Stewart’s orange and lemon marmalade but I think this is a little better.
    Tastes like candied grapefruit peel.
    I used 2 Florida Ruby Red grapefruit weighing 2 1/2 #.
    Followed instructions. The simmering time in the last step took about 1:15.
    When it thickened to a certain state, I measured the jam in a measuring cup. The result was about 4 1/2 cups. Temperature was ~216°-218°.
    I canned 4 cups in 4 half pint jars. Eating the rest right away. Really great!

    I tried to include the label I made but this note must not support a picture.

    Thanks a lot

  • Sam Gardiner
    March 16, 2020 6:34pm

    David I made this today – it’s absolutely lovely – thank you for the recipe
    Sam

  • Karen Brown
    March 17, 2020 5:37am

    Just jarred up a double batch. Double blanched the peel, as it was particularly bitter. Couldn’t resist throwing a hefty splash of Campari in near the end of the boil. It tastes amazing! Have put an IG pic up on kiwikitty88, hope I’ve spelt your name correctly in the hashtag.

  • Pam Stoesser
    March 19, 2020 4:21pm

    Je viens de faire le marmelade de pamplemousse avec des fruits d’un arbre de mon voisin. Merci! C’est délicieuse!

  • Gloria Drummond
    March 20, 2020 3:55pm

    Here in Cleveland, Ohio we are also staying in. My weekend project is to make this marmalade. About six months ago, Meyer Lemons were on sale and I made marmalade from them. I used it for a party dessert that my recipe calls a Fregolotta (from Gourmet Magazine) and seems to be much like your jam tart. Big hit as are many of the recipes you post. Thanks for all the great eating.

  • Elizabeth
    March 21, 2020 6:11pm

    Could you please elaborate on about how long it takes for the marmalade to cook down? Without a candy thermometer I’d like a time estimate to help gauge roughly when it’s ready

    Also, do you stir? Leave it alone? Thanks!

    • March 22, 2020 8:14am
      David Lebovitz

      It’s hard to say how long it takes as it depends on how wide your pot is, what material it’s made from, how close you are to sea level, how juicy the fruit is, and other factors. The It’ll take at least 30 minutes but I just remain in the kitchen with the marmalade while cooking (any jam, really…) since each batch is different. The best thing to do would be to write down how long it takes for your batch, so next time, you know. (You can get probe thermometers that you leave in the pot, which alert you when the right temperature is reached, but with jams and marmalades, I prefer keeping an eye on things. Also if using a probe thermometer like that, you need to make sure the probe isn’t touching the bottom of the pot as that’s hotter than the contents.) I only stir once in a while, to make sure everything is cooking evenly.

  • Adrian
    March 22, 2020 6:31pm

    Would it be reasonable to reduce the amount of water added at the beginning? I had to cook the marmalade for over 2 hours in a wide, shallow pot to evaporate enough water to reach the right consistency.

    Nevertheless, the marmalade is indeed delicious. I don’t expect it to last very long…thank you!

  • Dafri Estes
    March 25, 2020 5:47am

    Trapped inside for an indefinite period of time, I had to try making your marmalade. Quite a challenge at 8300′ altitude! I had to leave it in the pot overnight and resume the heating the next day. It is absolutely delicious! My next project is the candied peels!

    • March 25, 2020 9:16am
      David Lebovitz

      High altitudes do change things, which I learned when I was teaching a candy-making class in Salt Lake City a long time ago and everything on the thermometers was quite different than what I was used to! Fortunately the participants knew how to convert – whew! Happy the marmalade worked out and enjoy making the peels!

      • March 31, 2020 4:42am

        Hi, David – over the weekend I discovered that my neighbors have a kumquat tree. Encouraged to take as many as I wanted, I plucked 75, which resulted in a (labor-intensive) double batch using your recipe. The BEST marmalade I’ve ever had – thank you! Sans cheesecloth to get pectin from the seeds, I used a tea infuser.
        Today I bought four pink grapefruits to make more marmalade (can hardly wait!), and here’s my question: since there won’t be nearly as many seeds (for pectin) in four grapefruits as in 75 kumquats, will that make a difference in cooking time? Thanks! Robb

      • dafri
        April 1, 2020 10:25pm

        It’s just delicious! BUT I think that the pink grapefruit that we get here are much bigger than yours. I ended up putting the marmalade in the food processor, then reheating and adding a bit more liquid. Gingercello added just the right amount of liquid, as well as a fantastic taste!

  • Craig
    March 29, 2020 7:28pm

    Swapped out Cara Cara oranges for pink grapefruit and the results were terrific. Yield was a little less. Ended up with just four jars.