Orange Grapefruit Marmalade Recipes

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GRAPEFRUIT MARMALADE



Grapefruit Marmalade image

Ruby red grapefruit and sugar is all you need to make a slightly bitter, sweet, and tangy marmalade. Try this on toast or, for a twist, use it in any recipe calling requiring orange jam or marmalade. I have used it on meatballs and chicken wings with delicious results. Make sure you use organic grapefruit to ensure an edible zest.

Provided by Buckwheat Queen

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time P1DT55m

Yield 10

Number Of Ingredients 2

4 ruby red grapefruits
3 cups white sugar

Steps:

  • Inspect two 5-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until marmalade is ready. Wash new, unused lids and rings in warm soapy water.
  • Thoroughly wash and dry the grapefruits. Run a zester around 2 grapefruits to produce ribbons of zest. Set aside. Cut away thin strips of peel from the other two grapefruits with a sharp paring knife.
  • Peel off all remaining outer white parts of the fruit and discard. Cut the grapefruits into wheels. Remove any seeds.
  • Put grapefruit wheels and zest strips into a non-reactive saucepan. Add sugar and stir well to cover fruit. Heat over medium-high heat until bubbling, mixing constantly. Smash the heated fruit until it liquefies. Reduce heat to low and cook over a steady boil, stirring often. Remove and discard any persistent white froth that won't disappear after being stirred. Continue to cook for about 10 minutes until marmalade begins to coat the back of a spoon.
  • Add zest ribbons and cook for 5 minutes more. Place a small amount of marmalade on a plate and put it in the freezer. Test the consistency after 3 minutes.
  • Remove the marmalade from the heat when the freezer sample meets your desired consistency.
  • Pack grapefruit jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
  • Remove the jars from the stockpot and let rest, several inches apart, for 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Nutrition Facts : Calories 275.9 calories, Carbohydrate 71.1 g, Fat 0.1 g, Fiber 1.7 g, Protein 0.8 g, Sugar 67.1 g

HONEY ORANGE MARMALADE



Honey Orange Marmalade image

My version of orange marmalade. I don't like the traditional bitter stuff with rinds in it - so mine is more like an orange jam.

Provided by The Angerers

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 45m

Yield 52

Number Of Ingredients 7

4 oranges - peeled, seeds removed, and white pith removed
1 grapefruit - peeled, seeds removed, and white pith removed
1 ¼ cups white sugar, divided
3 tablespoons low-sugar pectin
1 cup orange juice
1 cup water
¾ cup honey

Steps:

  • Place oranges and grapefruit in a food processor; pulse 8 times.
  • Transfer fruit to a pot and add 1/4 cup white sugar and pectin; stir in orange juice and water. Bring mixture to a boil; reduce heat and simmer for 8 minutes. Stir honey and remaining 1 cup sugar into marmalade and bring to a full boil for 1 minute.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack marmalade into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 44 calories, Carbohydrate 11.4 g, Fiber 0.4 g, Protein 0.2 g, Sodium 0.4 mg, Sugar 10.9 g

ORANGE-GRAPEFRUIT MARMALADE



Orange-Grapefruit Marmalade image

This recipe was given to my Grandmother by her friend Marva about 25 years ago. It's been a family favorite ever since.

Provided by Morgorond

Categories     Oranges

Time 1h40m

Yield 24 serving(s)

Number Of Ingredients 7

3 large grapefruits
1 orange
1 lime
1 1/2 cups water
1/4 teaspoon baking soda
5 cups sugar
3 ounces liquid fruit pectin, such as Certo

Steps:

  • Remove peels from fruit and scrape off excess pith. Cut peels into fine strips.
  • In saucepan, combine peels, baking soda and 1 1/2 cups water. Bring to boiling, cover and simmer 20 minutes.
  • Meanwhile, remove white membrane from fruit and section, working over bowl to catch juices. Discard seeds.
  • In 8-10 quart Dutch oven, combine sections, juice and undrained peel. Cover and simmer 10 minutes.
  • Measure 3 cups cooked fruit mixture; add sugar and mix well.
  • Bring to full rolling boil and boil, uncovered, 1 minute.
  • Remove from heat, stir in liquid pectin and skim off foam with metal spoon. Stir and skim for 10 minutes.
  • Pour into hot, sterilized jars and seal.

ORANGE-GRAPEFRUIT MARMALADE WITH GINGER



Orange-Grapefruit Marmalade with Ginger image

Provided by Tyler Florence

Categories     dessert

Time P1DT2h35m

Yield 1 pint

Number Of Ingredients 5

5 oranges
1 grapefruit
3 cups sugar
2 ounces crystallized ginger, cut in strips
1 box Fruit Pectin Powder, (1-ounce)

Steps:

  • Cut fruit in half, squeeze out juice and pulp, discard seeds. The volume of this should be approximately 4 cups. Remove zest, this should yield approximately 1/2 cup. Transfer juice, pulp and zest to a large glass bowl. Cover and refrigerate for 24 hours. This helps the peel to soften.
  • After soaking, put the citrus in a large stockpot. Add 6 cups of water, simmer for 1 1/2 hours. A sample of the peel should feel quite tender if rubbed between fingers. Add sugar and ginger. Bring to a boil, stirring constantly with a wooden spoon. Boil hard for 20 minutes until sugar is dissolved and mixture is thickened. If the mixture foams up, add a pat of butter and the froth will subside.
  • Test for jell-point: drop a small amount of hot marmalade on a chilled plate. Return to the freezer for 1 minute. If surface forms a skin, it has reached jelling point, if still syrupy, continue cooking and test again in 5 minutes.
  • Remove from heat, stir in pectin. Cool for 15 minutes, spoon into half-pint sterilized jars leaving 1/4-inch headspace and seal.
  • ** Recipe Note: Traditionally the citrus seeds and pith are enclosed in a nylon bag and boiled along with the juice/pulp. This releases the natural pectin that is stored in that part of the orange. For time and ease, we eliminated that step and used store-bought fruit pectin. It worked very well.
  • ***To sterilize the canning jars, wash the containers in hot, soapy water and rinse. Boil them in a large pot for 10 minutes. Keep the jars in hot water until ready to use to prevent the jars from cracking. Dry with paper towels before filling with marmalade. Once filled, put on lids and collar. Boil again for 10 minutes to seal the jars.

ORANGE LEMON GRAPEFRUIT MARMALADE



Orange Lemon Grapefruit Marmalade image

Trial and error using our neighbours fruit trees for free organic fruit and also can use oranges only as pilfered around the world

Provided by RM9003

Categories     Lemon

Time 2h

Yield 6 jars

Number Of Ingredients 5

3 oranges
1 lemons or 1 lime
3 grapefruits (total fruit weight 1 . 5kg)
1 1/2 liters water (equal to whole fruit)
1 1/2 kg sugar (equal to cooked fruit)

Steps:

  • Squeeze juice from fruit and keep.
  • Slice fruit thinly.
  • Quickly wash sliced peel in cold water and rinse.
  • Add water and juice.
  • Keep for 3 hours in a cool place.
  • Cook in a heavy saucepan for 30 minutes medium heat.
  • Add sugar and cook and stir another 20-30 minutes on high heat.
  • Pour into sterilised jars.

ORANGE MARMALADE BREAKFAST BAKE



Orange Marmalade Breakfast Bake image

When I host a brunch I always look for a main dish that can be prepared a day ahead so I can spend the extra time preparing other recipes. If you like, use grapefruit or mixed fruit marmalade instead of the orange marmalade called for in the recipe.-Judy Wilson, Sun City West, Arizona

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h5m

Yield 12 servings (1-1/2 cups syrup).

Number Of Ingredients 13

3 tablespoons butter, softened
24 slices French bread (1/2 inch thick)
1 jar (12 ounces) orange marmalade
6 large eggs
2-3/4 cups 2% milk
1/3 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
1/3 cup finely chopped walnuts
SYRUP:
1-1/4 cups maple syrup
1/3 cup orange juice
2 teaspoons grated orange zest

Steps:

  • Spread butter over 1 side of each bread slice. Arrange half of the bread slices overlapping in a greased 3-qt. or 13x9-in. baking dish, buttered side down. Spread marmalade over bread slices; top with remaining bread slices, buttered side up., In a large bowl, whisk eggs, milk, sugar, vanilla and nutmeg until blended; pour over bread. Refrigerate, covered, several hours or overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Sprinkle with walnuts. Bake, uncovered, until golden brown and a knife inserted in the center comes out clean, 40-50 minutes., Let stand 5-10 minutes before serving. In a small saucepan, combine maple syrup, orange juice and zest; heat through. Serve with casserole.

Nutrition Facts : Calories 356 calories, Fat 9g fat (4g saturated fat), Cholesterol 105mg cholesterol, Sodium 244mg sodium, Carbohydrate 63g carbohydrate (49g sugars, Fiber 1g fiber), Protein 8g protein.

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Top Asked Questions

Can you make marmalade from any kind of fruit?
Whilst I’ve opted for oranges and grapefruit, marmalade can be made of virtually any kind of citrus fruit, so you can use this recipe for virtually any marmalade you like. Just remember though that they all have different levels of tartness – an orange is fairly sweet, whereas a lemon, well, just bite into one and you’ll see what I mean.
How do you make marmalade with grapefruit juice?
Immerse in simmering water until marmalade is ready. Wash new, unused lids and rings in warm soapy water. Thoroughly wash and dry the grapefruits. Run a zester around 2 grapefruits to produce ribbons of zest. Set aside. Cut away thin strips of peel from the other two grapefruits with a sharp paring knife.
Is this orange and grapefruit Marmalade The Perfect Christmas treat?
Well, you’re in luck, because this orange and grapefruit marmalade is delicious. After a big, loud and pretty sugary run up to Christmas, the start of the year has had a much calmer and almost homely feel here on TUS. It’s a time of soup and more staple foods, like soda bread. It’s also the perfect time for making marmalade.
What can I substitute for grapefruit in marmalade?
For a sweeter marmalade, swap out the grapefruit for an additional 1½ Valencia oranges. The key to any marmalade is the balance between tart and sweet. The addition of grapefruit here gives a fragrant floral note, and our favorite way to serve it is on buttery toast, swirled into yogurt, or on a warm muffin. 1.

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