Grapefruit Marmalade with Vanilla
Recipe type: preserving
Prep time: 
Cook time: 
Total time: 
Serves: 6 half pints
Love the sweet and tart flavor of this Grapefruit Marmalade studded with vanilla flecks.
  • 2 lb. grapefruit (about 3 large)
  • 5 c. sugar
  • 6 T. bottled lemon juice
  • 1 vanilla bean, cut in half lengthwise
  • 1 t. cinnamon
  1. Put the grapefruit in a large pot and add enough water so that they float. Cover the pot and bring to a boil over high heat. Reduce the heat to medium and simmer for 90 minutes.
  2. Drain the grapefruit and transfer to a cutting board. Allow them to cool.
  3. Cut the grapefruit in half and discard any seeds. Slice the grapefruit into strips 2 inches long and ¼ inch thick.
  4. Prepare 6 half pint jars, lids, and screwbands by boiling in a boiling water canner.
  5. In a large pot combine the grapefruit, sugar, lemon juice, vanilla bean, and cinnamon. Bring to a boil over medium high heat, stirring frequently. Boil hard until a candy thermometer reaches 225 degrees, about 15 minutes. Remove from heat and let rest for 5 minutes. Remove the vanilla bean and stir the marmalade.
  6. Ladle marmalade into the hot jars to within ¼ inch of the rim. Remove any air bubbles and wipe the rims. Place the lids on the jars and screw the bands on to fingertip tight.
  7. Place in a boiling water canner with the lid on and process for 10 minutes. Remove from heat and remove lid. Let sit 5 minutes.
  8. Remove the cans from the water and allow to cool completely. Check lids after 24 hours to make sure they have sealed properly.
Recipe from "Preservation Society Home Preserves" by Camilla Wynne
Recipe by Hezzi-D's Books and Cooks at