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Grape Fruit Marmalade

A preserve made from grapefruit peel and fruit, sweetened with sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Grape Fruit Marmalade

Why it works: Grapefruit and sugar work together. They rank in the top 26% of all ingredient pairs, and cooks put them together in 309 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Grape Fruit Marmalade

Ingredients

Directions

Prepare the peel

  1. Peel the grapefruit and remove all fleshy or leathery parts from the skin.

  2. Cut the skin into very thin slivers.

  3. Cook the slivers in 3 or 4 waters until tender.

Prepare the fruit

  1. Remove all inner white skin from the fruit and cut the fruit into small pieces.

  2. Place the fruit in a colander to strain the juice.

Make the marmalade

  1. For every grapefruit, use 1 pound of sugar to make a syrup without stirring until it threads.

  2. Add the strained juice to the syrup and heat thoroughly.

  3. Add the fruit and peel to the syrup and cook until it reaches the proper thickness.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Grapefruit + sugartop 26% of all pairs
    Smell alikelow
    Cooked together309 recipes

    Shared aroma: beta-damascenone (apple, rose).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Grapefruit
Provides the peel, pulp and juice that form the marmalade's bitter, fruity body.
Sugar
Sweetens the marmalade and, as it cooks into syrup, helps it thicken and set.

The step that matters

Cooking the syrup without stirring until it threads. Stirring can cause sugar to crystallise. Undisturbed syrup reaches the right concentration to thread and later help the marmalade set.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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