This fragrant citrus marmalade balances grapefruit’s natural bitterness with sugar. A double-boiling method reduces the bitterness, adding a tart-sweet freshness to the breakfast table.
Cut the grapefruit peel into thin strips and boil it twice, changing the water each time to reduce the bitterness.
Remove the inner membranes from the grapefruit and separate the segments into pieces. Combine them with the boiled peel strips.
Put the mixture in a wide pot with the sugar and water. Cook over medium heat until the peel softens.
Add the lemon juice and cook until the marmalade thickens. Important: Check the set by dropping some onto a plate and looking for a trail. While still boiling, fill sterilized jars and seal them.
Important: To reduce the grapefruit’s bitterness, boil the peels twice, changing the water each time. This recipe contains no wheat, dairy, or eggs; it is plant-based and gluten-free. Fill sterilized jars with the boiling marmalade and store them in a cool, dark place.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
