Pink Grapefruit & Pomegranate Marmalade

Course Preserves
Servings 8 250ml jars
Calories 542kcal
Author Yvonne Tremblay


  • 4 large pink grapefruit scrubbed and dried
  • 1 cup water
  • 1 cup unsweetened pure pomegranate juice
  • 1 package powdered pectin (1.75oz)
  • 4 1/2 cups granulated sugar


  • Using a paring knife, remove peel from grapefruit in large strips, taking care not to remove too much of the "pith" or white part. Thinly slice peel, to make 1 cup.
  • In a small saucepan, combine peel and water and bring to a boil over high heat. Reduce heat and simmer, covered, for 15-20 minutes. Set aside.
  • Remove and discard the remaining peel and pith from the grapefruit. Finely chop grapefruit, discarding seeds and any connective membranes.
  • Measure to make 3 cups, including juices.
  • In a dutch oven, combine grapefruit, cooked peel with liquid, and pomegranate juice. Bring to a full boil over high heat; reduce heat and simmer for 5 minutes, stirring occasionally.
  • Stir in pectin until dissolved. Bring to a full boil over high heat, stirring constantly.
  • Add sugar in a steady stream, stirring constantly. Return to a full boil, stirring constantly to dissolve sugar. Boil hard for 1 minute. Remove from heat and skim off any foam. Stir for 5 to 8 minutes to prevent floating rind.
  • Ladle into sterilized jars to within 1/4 inch of rim; wipe rims. Apply prepared lids and rings; tighten rings just until fingertip-tight.
  • Process jars in a boiling water canner for 10 minutes.
  • Transfer jars to a towel-lined surface and let rest at room temperature until set. Check seals; refrigerate any unsealed jars for up to 3 weeks. This marmalade is best served after resting for 1 week.


Used with permission from 250 Home Preserving Favorites


Calories: 542kcal | Carbohydrates: 140g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 18mg | Potassium: 291mg | Fiber: 3g | Sugar: 128g | Vitamin A: 1910IU | Vitamin C: 51.8mg | Calcium: 40mg | Iron: 0.4mg