Kate Fraser’s Grapefruit Marmalade

This is an unusual but simple recipe for grapefruit marmalade that works really well. It has more fruit and less sugar than most recipes and no water is added. I have used it with a few different types of citrus (limes, oranges and grapefruit) but my standard is to use Cutler’s Red grapefruit.

The link to the original recipe is here but also my version of it is below. I have found it better to use slightly less sugar. Cutler’s Red grapefruit is a very warm orange low-pith fruit and it works really well. I have tried another unknown grapefruit variety but the marmalade was not as flavorsome.


  • 4 grapefruit (800 gms)
  • 560 gms sugar


Boil the whole grapefruit for 45 minutes, drain, then allow to cool.

Slice the grapefruit into very fine or slightly chunky pieces, as you prefer, removing pips as you go.

Weigh the fruit then add 70% of its weight in sugar (4 medium grapefruit should give you about 800 gms of fruit requiring 560 gms of sugar, but 4 large ones might be 1 kg requiring 700 gms sugar).

Place in a large saucepan and heat slowly until the sugar melts, stirring continuously. Simmer gently for 45 minutes, stirring, or until the marmalade starts to gel.

Pour into hot, clean jars and seal. Makes about six small (200 ml) jars.


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