Grapefruit Marmalade

This marmalade is so simple yet overflowing with flavor. It holds onto the pungent and tart taste of grapefruit but the honey adds a subtle sweetness making this spreadable marmalade a great way to preserve your citrus. It’s delicious with toast and butter or can be used in a variety of savory applications, like as a glaze for duck breasts or on a ham sandwich. You will need a kitchen scale to weigh the ingredients, but the best part of this recipe is that you can make jam from however many grapefruits you have on hand—the other ingredients are portioned accordingly. Marmalade keeps through the winter in the fridge or you can seal sterilized jars in a hot water bath for shelf storage.

grapefruit(s), cut into chunks and weighed
granulated sugar
water
local honey
sea salt
lemon juice

Cut up grapefruit into quarter inch pieces with peels on and seeds removed. Pro-tip: Use a cutting board in a cookie tray to catch the juices that spill out. 

Weigh the grapefruit and add it to a heavy-bottomed saucepan.

Add equal weight sugar and double the weight in water, and bring to a boil.

Boil it for a while until it starts to reduce, then simmer until it looks like all the water has cooked off. This should take approximately an hour.

Pour jam into a blender or food processor, add 2 tablespoons honey to every 600g of grapefruit, a splash of lemon juice and a pinch or two of salt. Blend until smooth.

Spoon into sterilized jars and seal according to safe canning instructions for shelf storage, or simply refrigerate.

This recipe appeared as an online exclusive in January 2020 as part of a larger story on Winter Citrus.