DIY Lemon & Pink Grapefruit Marmalade

Categories: Chow Bella

marmalade cover.jpg
Laura Gill

Despite a year of experience blindly making things I've found on Pinterest, nothing could have prepared me for this marmalade. Now that I know a thing or two, I can see that I the recipe I chose was too large and complicated for a first attempt, but it was a good initiation.

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In addition to this being my first experience making marmalade, it was also my first experience in canning/preserving. Learning this skill has been on my to-do list for at least 4 years! I'm not sure why, but I've always been afraid, despite having read dozens of books about it that say how simple it is... And it is! But, along with making marmalade, it's also time consuming... Very, very time consuming.

The great thing about learning to preserve is having a way to use up all of the produce that's in season - in this case, citrus. I don't even have a tree (though I really, really want one - hint, hint) and still find myself inundated with lemons and grapefruits thanks to folks who kindly share their abundance. Plus, I can't resist it at the farmer's market.

Laura Gill

The first step is finding a suitable recipe, and since I didn't really know what I was doing, I naturally just went by what I found to be the most attractive pin. Interestingly, this pin led to a recipe from the Blue Chair Jam Cookbook, a book I've admired for a really long time authored by Rachel Saunders, the person behind Blue Chair Fruit Company, "the premier artisanal jam and marmalade company in the United States" located in Oakland, CA. Perfect!

The next step is acquiring the fruit. I found a great farmstand at the Central Farmer's Market.

The recipe calls for 2 pounds, plus 2-3 extra lemons, along with 3 3/4 pounds grapefruit. This turns out to be about 12-15 lemons and about 6 large grapefruit (depending on the size). I suggest getting extras, just in case you mess up - like I did.

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Barb Walters Harris
Barb Walters Harris

Wow. Hard stuff. I make massive batches of marmalade from my tangelos each year. Make 3 quarts at a time and takes under half an hour. Don't preserve them but lasts in sealed jar in fridge for months.

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