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Pink Grapefruit Marmalade

Breakfast, Lunch, Sauces, Low Phosphorus, Low Potassium, Low Protein, Low Sodium


Based on 96 servings per recipe.

  • 2 large pink grapefruit
  • 2 large lemons
  • 2 lemons lemon juice, strained
  • 14 cups water
  • 12 cups sugar


  1. Cut fruit in halves.
  2. Squeeze and strain juice into large stainless steel pot; reserve seeds.
  3. Cut grapefruit halves into sixths and lemon halves into quarters.
  4. With a sharp knife, remove pulp and as much of the white pith as possible.
  5. Place pulp, pith and seeds in square of double-thickness cheesecloth; bring corners together and tie tightly with string.
  6. Thinly slice rind and place in pot containing juices.
  7. Add juice of 2 lemons, water and bag of pulp mixture.
  8. Boil gently, uncovered, for about 1 to 1 1/2 hours or until rind feels soft and disintegrates when pressed between finger and thumb.
  9. Remove bag of pulp to bowl, squeeze well; pour juices into marmalade. (This is important to obtain a good gel.)
  10. Add sugar and stir with a wooden spoon over low heat until dissolved.
  11. Divide mixture into 3 equal portions (about 6 cups each).
  12. Boil each portion in large saucepan, uncovered, for about 20 minutes or until syrup gels on a cold plate or a candy thermometer registers 220 F.
  13. Skim off foam.
  14. Sir and skim a few minutes.
  15. Cool marmalade slightly to prevent floating rind.
  16. Ladle marmalade into hot sterilized jars, leaving 1/4 inch headspace.
  17. Process in boiling water bath for 5 minutes. Makes about 12 cups.

About This Recipe

This fresh tasting marmalade is a sweet and tart low sodium punch when added to meats, desserts, or breakfast foods.

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