Grapefruit is my favorite from the Citrus family, so I thought rather than an orange marmalade, I’d try a grapefruit marmalade and I’m so glad I did! Marmalade is really very easy to make, as you will see.
I fell in love with marmalade while on a photo shoot.
This would be circa 2010. The Cosmopolitan resort was getting ready to open in Las Vegas and one of the restaurants opening there was an amazing, somewhat famous Greek restaurant called Milos.
The original was in Greece, and there was a second in New York…and the third would be in Las Vegas.
I was asked to travel there and style the food for their restaurant menus and website.
While we were working, I saw a 5 gallon bucket of Plain Greek Yogurt, and I remember thinking, “I’ve always wanted to try this!”
Now, in 2010ish, greek yogurt was just becoming available. There were only a couple of brands in stores and I had never tried it.
I took a spoonful and shuttered at how sour it was, and told the girl I was working with that I didn’t like it.
She smiled and said “You’re eating it wrong!” Then she proceeded to show me how they do it.
She put some in a bowl and then grabbed a jar of orange marmalade that they make there in the restaurant, put a spoonful over the yogurt, then drizzled a little honey on it.
I tried it again, and— Amazing! It seriously was one of the best things I ever ate. I probably ate four more bowls of it.
When I got home, I went right to the store and got all the ‘fixins’ and have been eating it that way ever since.
I think I like it even more with the grapefruit marmalade, though. 🙂
| Servings | Prep Time |
| 4 pints | 10 mins |
| Cook Time |
| 80 mins |
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Grapefruit is my favorite from the Citrus family, so I thought rather than an orange marmalade, I'd try a grapefruit marmalade and I'm so glad I did! Marmalade is really very easy to make, as you will see.
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- 5 medium grapefruit don't use large grapefruit, the pith is too thick
- zest of 1 lemon
- 6 C water or 2,040 grams
- 8 C granulated sugar or 1,700 grams
- Wash the grapefruit and lemon, since you will be using the rind of both. Using a mandolin, slice the grapefruit to 1/8", removing the seeds as you go. Then cut the slices in about 4 pieces. Zest the lemon and set aside. Place the grapefruit into at least an 8-quart pot. Add the lemon zest and the water to the pot, set over high heat and bring to a boil, approximately 10 minutes. Once boiling, reduce the heat to maintain a rapid simmer and cook, stirring frequently, for 40 minutes or until the citrus is very soft.
- Add the sugar and stir the mixture continually, until it reaches 223 F (or 106 C) on a candy thermometer, about 15 to 20 minutes. Don't let it boil over. You can test the readiness of the marmalade by freezing a small plate and then taking a teaspoon of the marmalade and placing it on the frozen plate. Wait 30 seconds, and tilt the plate to test the thickness. It should be soft, but thick.
- Refrigerate one pint of marmalade and either can, or freeze the rest.
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