Grapefruit Marmalade with Lime and Ginger

In preparation for my citrus harvest this year, I’ve been scouring the internet for good marmalade recipes. I’ve made lemon marmalade once before (more on that in a future post!), and I’m slowly gaining interest in learning to can, pickle, and preserve foods, especially as our garden continues to expand.

Through my research this year, I came across a recipe in Bon Appetit for a Grapefruit Marmalade with Star Anise and Vanilla (link to that recipe here). As it was a recipe from Chris Morocco, who, as far as I can tell, can do no wrong, my first plan was to make this recipe exactly. As is the case with recipe development, things started evolving over the process. I harvested three tiny limes off of my lime tree. We forgot to buy star anise and my vanilla pods are questionably old. I tasted the simmering marmalade and was concerned about the bitterness level, and thought the addition of crystallized ginger would complement the citrus flavors. Sometimes life hands you lemons (and grapefruits, and limes), and you gotta make a whole new recipe for lemonade.

I’m happy to report that these changes and curveballs really paid off. The grapefruit imparts a stunning color to the jam, the lime adds a fun acidic kick, and the subtle heat from the crystallized ginger adds complexity to the sweetness and acid. Upon tasting the final product this morning, I’m pleased to report that this marmalade is very punchy, evoking similar flavors to Amaro. Great for breakfast paired with yogurt, cottage cheese, or mozzarella, or a delightful accompaniment to a cheese board for entertaining.

Recipe: Grapefruit Marmalade with Lime and Ginger

Ingredients:

1 ½ lbs Ruby Red Grapefruit (for me this was 4 grapefruits, could be less!)
¼ lbs Limes
¼ cup crystallized ginger, chopped into small dice
4 cups water
2 cups sugar

Instructions:

Wash and dry all fruit thoroughly with warm water.
Cut the rind (white part (pith) and zest) off of the outside of one of the grapefruits. Cut rind into small strips and add to a saucepan.
Remove the rind from the remaining grapefruits and discard.
Slice the fruit of the grapefruits into quarters and then slices, add to saucepan with the grapefruit rind. Remove any seeds from the grapefruit and discard.
Slice the limes into quarters and slice the quarters into small strips, including the skin. Remove any seeds from the lime and discard. Place lime slices into the saucepan with grapefruit.
Add 4 cups of water to the saucepan with the fruit, and bring to a boil over medium heat. Reduce to a simmer and continue simmering for 1 ½ hours.
Add sugar to the simmering mixture and stir to combine. Allow to simmer for another 1 hour.
Add chopped crystallized ginger, and simmer for another 15-30 minutes.
Test for doneness by placing a drop of the marmalade liquid onto a plate. If the liquid remains runny, continue cooking and reducing. If the liquid is thick, wrinkles when you pull a finger through it, and sets after cooling, the marmalade is done.
Portion marmalade while it is still very hot into properly sanitized mason jars (either done in the dishwasher or through submerging the jars and lids in a pot of boiling water. Quickly screw tops on after pouring to allow a vacuum to form once cooled.
Allow the mason jars to cool on the counter over night. You should hear the tops of the jars pop when the vacuum is formed as they cool.
Store in a cool, dark place until ready to eat. Enjoy as a fine topping for toast or cookies, or in any other place where jam or marmalade is used.
Keep refrigerated once opened.