Skip to main content
Dessert

Grape Fruit Marmalade

A marmalade made from grapefruit, water, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓
Grape Fruit Marmalade

Why it works: Grape and sugar are a kitchen classic. They rank in the top 23% of all ingredient pairs, and cooks put them together in 7,490 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Grape Fruit Marmalade

Ingredients

Directions

Prepare the fruit

  1. Slice grapefruit very thin and cover with water.

  2. Let sit 15 minutes, then drain in a colander.

  3. Weigh the fruit and add 3 pints of water per pound of fruit.

  4. Soak for at least 3 hours, but no more than 6.

Make the marmalade

  1. Boil the mixture until the weight is reduced by half.

  2. Add 14 pounds of granulated sugar per pound of fruit.

  3. Boil hard for 20 minutes.

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. Grape + sugartop 23% of all pairs
    Smell alikelow
    Cooked together7,490 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 (in the method)
Supplies the bitter flavour and the pectin-rich peel and pith that help the marmalade set.
Granulated sugar
Sweetens the marmalade and, when boiled down, helps it thicken and set.

The step that matters

Boil hard for 20 minutes. The sugar, pectin and acid only form a firm gel once the mixture reaches a high enough temperature. Under-boiling leaves the marmalade runny, while the sugar and fruit need a vigorous boil to set properly.

“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.

You might also like

Grape SherbetGrape Sherbet32 recipesGrape ButterGrape Butter9 recipesWhite CakeWhite Cake431 recipesPound CakePound Cake373 recipes