Grapefruit Clementine Marmalade

January 9, 2012

The oranges in the yard are ripe and, as always, I’ve got more than we can eat ourselves.  Because I’ve found out how easy canning and preserving can be, Orange Marmalade is certainly in the works but  the whole marmalade idea got me thinking about variations. Why stop at oranges?  Grapefruit was my original idea but since there were Clementines in the fruit bowl I threw them into the mix and it was a good thing.  It added a needed bit of sweetness. If you’re not crazy about grapefruit then this might not be the one for you but if the tart grapefruit taste is a favorite, give it a try.  Aside from spreading it on my toast, I’m planning to put it work glazing pork this week.

The pectin might not be totally necessary here.  I read a whole bunch of marmalade recipes, some with and some without.  Seems that if the syrupy mixture cooks long enough and gets to a high enough temperature it’ll set by itself.  I’m just a little paranoid about it because I’ve had mixtures that didn’t set so I added the pectin as insurance.

  • Ruby Red Grapefruit, 3
  • Clementines or Tangerines, 5 or 6
  • Sugar, 8 cups
  • Water,  6 cups
  • Liquid Pectin, 1 packet
  • 8 ounce Canning Jars with Lids and Rings, 6 to 8

Wash the jars and rings with hot soapy water, rinse well and place them in a large pot. Cover completely with water and bring them to a boil.  Boil ten minutes, cover the pot and turn off the heat.  Rinse the lids, put them in a small saucepan, cover with water and bring them to a low simmer.  Cover and turn off the heat.

Now that your jars are to go, slice the grapefruit and clementines into very thin slices.  I was going to use the mandoline for this but the fruit was just a little too old soft and didn’t want to cooperate.  A knife ended up being easier.

Cut the slices into small wedges or chunks.

Remove the seeds as you go.

Dump it all into a large pot or dutch oven.

Add the sugar and water.

Bring it to a boil and let it cook for about 45 minutes, until it’s thick and the fruit is tender.  Adjust the heat as needed, until it reaches 223 degrees.

Add the pectin and let it boil for another five minutes.

Using tongs remove the jars from the hot water.  Ladle the fruit mixture into the jars, being sure to fill them completely and avoid air pockets.

Use the tongs to place the lids and rings.

Tighten the lids and return the jars to the hot water.

Bring the pot to a boil again and let it boil for 10 to 15 minutes.

Remove the jars and let them stand.  The lids should have the indentation indicating they’re sealed.  If you’re listening you can hear them pop as they cool.  Tighten the rings completely and, once completely cool, store in the pantry or refrigerator.


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{ 3 comments… read them below or add one }

1 Ashley January 9, 2012 at 3:43 pm

I love it!! I’ve never made marmalade before, but have made strawberry preserves (when berries are in season) and it was much easier than I thought too. If you need a home for any more unwanted fruit, I know of a place right down the road from you :o )


2 Steph January 13, 2012 at 12:11 pm

I’m making this today!! I live in florida and we got TONS of citrus from our CSA. My parents, in Maine, are lacking fresh fruit so I’m making marmalade and candied citrus skins for them to brighten up their winter. Thanks for sharing this recipe!


3 Sam January 14, 2012 at 3:21 pm

Yum! This looks so juicy and delicious. Our veg box has got oranges a-plenty at the moment and we love making jam in the summer, so might have to give this a try! Thanks for the recipe. Sam x


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