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 and less water than most recipes. 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 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)
  • 600 gms sugar


Boil the grapefruit for 40 minutes, drain, then allow to cool.

Cut grapefruit in half then into fine or chunky slices, as you prefer.

Weigh the fruit then add three quarters of its weight in sugar (4 medium grapefruit should give you about 800 gms of fruit requiring 600 gms of sugar, but 4 large ones might be 1 kg requiring 750 gms sugar).

Place in a large saucepan and heat slowly until the sugar melts, stirring continuously. Simmer for 40 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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