I love interesting grapefruit recipes, and this Grapefruit Marmalade with Jalapeños is a favorite! It’s so wonderfully sweet, spicy and tart — all at once! I like to spread a little of this on top of melting butter on my bagel, and it’s delicious with cheese and crackers.
My grandfather was an amazing painter. He had a really cool studio in the house he shared with my grandmother.
The floor of the studio was linoleum brick, its tables were filled with paints, and easels stood everywhere. My grandfather’s paintings covered every inch of the walls, and my grandmother’s African Violets sat huddled together near the window, where she cared for them daily.
My aunt is also a painter. My dad and cousin are photographers. My mom is a designer.
I’m a chef. My medium is food. It’s my art. So my aunt explained to me when I was just getting started.
And how does any of this relate to grapefruit recipes? Good question!
Today’s recipe, Grapefruit Jalapeno Marmalade, is beautiful.
It’s not classical art, but its vibrant colors are modern and striking. In my humble opinion, of course.
And I can’t seem to get enough citrus — orange recipes, lemon recipes and grapefruit recipes, I love all of them!
And the flavors here? Sweet, sour, spicy, and rich!
What to Serve With it
- As I mentioned above, I like to spread a little of this on top of melting butter on my bagel, or on wheat toast. It’s a fabulous breakfast or snack.
- It’s also amazing on top of a creamy, mild cheese, on a slice of French bread. This could be a great starter to leave out for your guests this weekend to nosh on! Before either dinner or brunch. Include some crusty bread, some goat cheese, and you’re good to go!
- And call me crazy, but I love a bit of this with a bite of grilled pork chops. Delicious!
Enjoy every last delectable spread of Grapefruit Jalapeño Marmalade.
More sweet fruit condiments . . .
Grapefruit Jalapeño Marmalade
- 2 pounds Ruby Red grapefruit (about 2 grapefruits)
- ½ cup jalapeño pepper, seeds removed, very finely chopped (about 4 peppers)
- 1 cup granulated sugar
- 1 cup water
- To prepare the grapefruit, use a paring knife to cut about ½ inch off the top and bottom of the citrus. Then remove the skin from the fruit by setting it down on one of the flat surfaces and using the knife, moving downwards into the fruit and cutting only slightly into the flesh.
- Once you've removed all of the skin, use the knife to slice each side of each grapefruit segment and gently pop it out. (It's a good idea to do this part over a bowl to save any juice that falls.)
- Place the fruit into a small to medium-sized pot as you go. Save the remaining parts of each grapefruit and use your hands to squeeze any juice into the pot. Also, add the juice you saved in the bowl when you cut the fruit. (There should be a lot of excess juice!)
- Add the jalapeño, sugar and water to the pot and bring to a boil. Then reduce the heat to a simmer and cook until the mixture becomes thick, about 30 minutes.