DIY Lemon & Pink Grapefruit Marmalade

Categories: Chow Bella

Alright, let's get down to business. If you are going to attempt this recipe, please read through it a few times beforehand. I failed to do this, until I'd already purchased all of the ingredients... Good thing, or I probably would have been too intimidated as it turns out to be a three day process!

I will include tips from my experience here, but the full instructions are at Project Foodie.

The most important thing here is to plan to have tons of time on the 3rd day, which is when you'll actually make and can the final marmalade product. Don't be silly and make an important appointment that evening thinking, "I have three hours, that will be enough."

Day one: This part is simple enough. Cut the lemons into eighths and let them soak overnight.

sliced lemons.jpg
Laura Gill

Day two: The sliced lemons boil for 2 to 3 hours, until the mixture is syrupy and the peels are really soft. After cooking them for a couple of hours, I let my guard down and sat down for breakfast and burned the mixture. Make sure you keep an eye on it and keep enough water in the pan for the fruit to "remain submerged as it cooks." I decided to start over, which put me behind by a day. ARG.

On the second day the lemons and the grapefruit are prepared, which involves blanching, juicing and more cooking for prolonged amounts of time:

Lemons are seeded, chopped, blanched and boiled.

lemons sliced.jpg
Laura Gill

Grapefruits are sliced, then juiced.

sliced grapefruit.jpg
Laura Gill

Juiced grapefruit skins are cooked at a lively simmer for 1 to 2 hours and left to cool overnight.

cooked grapefruit.jpg
Laura Gill

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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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