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Absolutely Fail-Proof Easy Marmalade

This recipe was printed in the Jerusalem Post last week, and it's from Lynette Levius of Netanya, Israel. I haven't tried it yet, but plan to make a batch this weekend. February 2010: Since posting this recipe I've made it several times each winter (winter is citrus seaon here). It's a wonderful recipe, totally fail-proof as the title says. It's great on toast and makes a wonderful gift. I especially love a 50/50 orange/clementine mix, a rich citrus flavor with an intense orange color.

5.0 · 24 reviewsRecipe card by Mirj2338Editorial by recipesvibrant · Updated October 15, 2026
OrangesCitrusFruitLow ProteinVeganLow Cholesterol
Absolutely Fail-Proof Easy Marmalade

Total time

30 min

Servings

1

Calories

847.9

Category

Lemon

This Absolutely Fail-Proof Easy Marmalade transforms six tart grapefruits and a bright lemon into a vibrant, amber-hued preserve in just 30 minutes. Its bold, bittersweet flavor profile is perfect for home cooks who want a fuss-free, pectin-free method that bypasses the traditional hours of simmering.

Ingredients

Makes 1 serving

  • 6 grapefruits
  • 1 lemons
  • sugar

Method

  1. Take the 6 citrus fruits and wash well, removing any blemishes.

  2. Cut into quarters, and place in a food processor.

  3. Chop until finely ground, skin and all.

  4. For an optional extra add some crystallized ginger.

  5. Boil with the 1 kilo of sugar, stirring occasionally with a wooden spoon, for 20 minutes.

  6. It splatters, so be careful.

  7. This quantity fills about 5 x 340 gram jars.

  8. Do not double the ingredients, rather make two batches.

  9. It never goes dark and lasts for up to 6 months in the refrigerator without the need to sterilize the bottles.

Cook's notes

  • Use a high-powered food processor to pulse the citrus until it reaches a coarse, uniform texture, ensuring the rinds are fully incorporated without turning into a puree.
  • Because this recipe relies on a high sugar content rather than added commercial pectin, use a wide-bottomed pot to encourage rapid evaporation and a proper set.
  • Wear an apron or use a splatter screen; the high sugar concentration causes the bubbling mixture to pop aggressively as it approaches the 20-minute mark.
  • Test for readiness by placing a small spoonful of marmalade on a chilled plate; it should wrinkle when pushed with your finger if it has reached a gel consistency.

Easy swaps

  • Instead of Crystallized ginger, use Freshly grated gingerAdd 1 tablespoon during the boiling process for a sharper, more vibrant heat profile.
  • Instead of White granulated sugar, use Demerara sugarProvides a richer, caramel-like undertone that pairs beautifully with the bitterness of the grapefruit pith.
  • Instead of Grapefruits, use Blood OrangesCreates a deeper, ruby-toned marmalade with a slightly sweeter, berry-like nuance.
  • Instead of Lemon, use LimeAdds a zesty, floral acidity that brightens the overall flavor of the grapefruit base.

Frequently asked

Do I need to peel the grapefruits first?

No, the magic of this method is using the entire fruit. The pith and peel are finely processed and softened during the boiling process, providing the necessary body for the marmalade.

Why is my marmalade not setting firmly?

If it remains too runny after cooling, you may have under-boiled the mixture. You can return it to the pot and simmer for an additional 5-10 minutes to reach the desired consistency.

Can I reduce the amount of sugar?

Sugar is essential for the preservation and setting process in this recipe. Reducing it will result in a liquid consistency rather than a traditional marmalade spread.

How can I tell if the fruit is washed well enough?

Since you are using the whole skin, scrub the fruit thoroughly with a vegetable brush under warm water to remove any wax or debris from the peels.

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