Grapefruit Marmalade

Our Master of Public Health student intern Sarah Refvem provided this week’s recipe, along with many of our past recipes. She believes food and cooking can bring people together and strengthen communities. She wants to share her passion for taking time out of our busy lives to care for ourselves through our food choices and the act of preparing meals, while supporting local farmers, businesses, and each other. See what Sarah has in store for us this week.

From Erin McDowell at

“I love this grapefruit marmalade, with just the right amount of bitterness to match the sweetness. You can sub any citrus fruit for this recipe” -Erin

This is a beginner friendly canning recipe (see note at the end for an alternative to the canning process), that makes wonderful use of all the juicy, fresh citrus available at the market.


  • 2 ½ pounds grapefruit
  • 6 cups water
  • 5 cups sugar


Place a small plate in your freezer - this is to test the doneness of the marmalade later.

Use a peeler to peel the zest away from the grapefruit. Slice the zest as thinly as you can.

Trim a small amount of the top and base away from the grapefruit. Place the grapefruit with this cut side down on the board so it’s sitting on a flat surface. Starting at the top, cut the white pith away from the flesh (it is very bitter!). Continue working your way around the grapefruit until the pith is gone.

Cut the fruit in quarters, then slice the quarters into ¼ inch-thick slices.

Combine the sliced fruit, sliced zest, water, and sugar in a large pot. Bring the mixture to a simmer over medium heat. Stir until it reaches a simmer, then reduce heat to low. Attach a candy thermometer to the side of the pot, and continue to simmer until the mixture thickens and reads 220 degrees on the thermometer.

Test the doneness by spooning a small amount of marmalade onto the frozen plate you prepared earlier. The marmalade should gel up very quickly to a set but spreadable consistency.

Ladle the marmalade into clean, sanitized jars and attach the lids and rings. Process in a boiling water bath canner for 10 minutes. Turn the heat off of the canner, and let the jars sit in the water for 5 minutes more. Remove the jars carefully from the water and allow to cool to room temperature on a wire rack. It’s important not to disturb the jars during this process - and it’s ideal to leave them at least 10-12 hours before moving them. Once they’re cooled, check the seals by pressing your finger on the top of the lid. It shouldn’t move at all: if it does, the jar hasn’t properly. If it doesn’t move, you’re ready to open or store your jars! Marmalade will keep sealed for 1 year or opened and refrigerated for 3 months.

Note: Alternatively, if you don’t want to can your marmalade, just let it cool to room temp and refrigerate, it will keep for 3 months.

Makes 6 half pints

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Market Umbrella


Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

Crescent City Farmers Market


The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.