Grapefruit Marmalade

Vegetarian
Gluten Free
Low Fod Map
Grapefruit Marmalade
120 min.
7
739kcal

Suggestions


Indulge in the vibrant and refreshing taste of homemade Grapefruit Marmalade, a delightful condiment that brings a burst of citrus flavor to your breakfast table. This recipe is not only vegetarian and gluten-free, but it also adheres to a low FODMAP diet, making it a perfect choice for those with dietary restrictions. With just a couple of hours of your time, you can create a delicious spread that will elevate your morning toast, pancakes, or even serve as a unique dip for cheese platters.

The process of making this marmalade is a labor of love, starting with the careful preparation of fresh grapefruit rinds and juicy fruit. The combination of sweet and slightly tart flavors creates a perfect balance that will tantalize your taste buds. As you simmer the grapefruit and rinds, your kitchen will be filled with an irresistible aroma that will have everyone eagerly anticipating the final product.

Whether you’re looking to impress guests at a brunch or simply want to enjoy a homemade treat, this Grapefruit Marmalade is sure to become a staple in your pantry. It’s not just a spread; it’s a celebration of flavor that can be enjoyed in various ways. So roll up your sleeves and get ready to savor the satisfaction of creating your very own jar of sunshine!

Ingredients

  • 0.1 teaspoon baking soda 
  • 1.8 ounce premium fruit pectin 
  • 6.5 cups sugar 
  • 0.3 teaspoon butter unsalted

Equipment

  • food processor
  • bowl
  • ladle
  • pot

Directions

  1. Measure the sugar into a large bowl and set aside.
  2. Wash the grapefruit and remove the rinds in quarters. Discard 4 of the quarters (the rind of 1 grapefruit). Thinly slice the remaining quarters lengthwise, then roughly chop them crosswise into smaller pieces.
  3. Transfer the rinds to a large pot and add 2 cups of water and the baking soda. Bring to a boil over medium-high heat, cover, lower the heat, and simmer until the rinds are soft and beginning to turn translucent, about 15 minutes.
  4. Meanwhile, roughly chop the grapefruit and remove any seeds.
  5. Transfer the grapefruit to a food processor and pulse until coarsely chopped.
  6. Add the fruit to the pot with the rind and return the mixture to a simmer. Simmer, covered, until the fruit has softened a bit, about 15 minutes.
  7. Measure 5 cups of the fruit mixture, making sure to get a good combination of rind, fruit, and juice. Discard the remaining fruit mixture. Return the reserved 5 cups of the fruit mixture to the pot. Stir in the pectin and the butter and bring to a boil over high heat, stirring constantly.
  8. Add the sugar all at once and return the mixture to a full rolling boil, stirring constantly. Boil hard for one minute.
  9. Remove the pot from the heat and skim any foam from the surface of the marmalade with a cold metal spoon. Ladle the marmalade into hot, sterilized jars and process them in a hot water bath for 10 minutes.

Nutrition Facts

Calories739kcal
Protein0.01%
Fat0.89%
Carbs99.1%

Properties

Glycemic Index
10.01
Glycemic Load
129.65
Inflammation Score
2
Nutrition Score
0.51260870217305%

Nutrients percent of daily need

Calories:739.31kcal
36.97%
Fat:0.76g
1.17%
Saturated Fat:0.1g
0.6%
Carbohydrates:191.38g
63.79%
Net Carbohydrates:190.77g
69.37%
Sugar:185.34g
205.94%
Cholesterol:0.38mg
0.13%
Sodium:35.59mg
1.55%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:0.02g
0.05%
Fiber:0.61g
2.44%
Vitamin B2:0.04mg
2.33%
Copper:0.04mg
2.14%
Selenium:1.12µg
1.59%
Iron:0.28mg
1.58%
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