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    Home » Seasonal Recipes » Winter Recipes » Grapefruit Marmalade Recipe with Jalapeños

    Grapefruit Marmalade Recipe with Jalapeños

    Mar 8, 2012 · by Valentina · 35 Comments

    This post may contain affiliate links.

    Jump to Recipe

    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.  Grapefruit Jalapeno Marmalade in a small jar on a white plate, on a wooden table with a brightly colored cloth.

    My grandfather was an amazing painter. He had a really cool studio in the house he shared with my grandmother.

    Inspiration

    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.

    A painting of brightly colored buildings -- orange, yellow -- by Valentina's grandfather, Harry Kenney Painting
    Harry Kenney, circa 1978

    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!

    top view of Grapefruit Jalapeno Marmalade in a jar on a white plate with two jalapeño pepeprs, and a silver spreader on top.

    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!

    Grapefruit Jalapeno Marmalade Recipe

    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.

    partially peeled grapefruit with sliced jalapenos on wood surface

    More sweet fruit condiments . . .

    • Vanilla Fig Preserves
    • Serrano Tomato Preserves
    • Persimmon Preserves
    • Basil Apricot Preserves
    • Kumquat Marmalade with Ginger
    • Grapefruit Marmalade with Jalapeños
    Grapefruit-Jalapeno Marmelade

    Grapefruit Jalapeño Marmalade

    Valentina K. Wein
    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. 
    *Makes about 1 cup
    5 from 6 votes
    Print
    Prep Time 15 minutes mins
    Cook Time 30 minutes mins
    Total Time 45 minutes mins
    Course Condiments
    Cuisine American
    Servings 8
    Calories 124 kcal

    Ingredients
      

    • 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

    Instructions
     

    • 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.

    NUTRITION

    Calories: 124kcal
    Keywords great for brunch, recipes for spreads
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

    Save

    Save

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    Reader Interactions

    Comments

    1. Dorothy at Shockinglydelicious

      March 08, 2012 at 6:09 pm

      Art is right! That is gorgeous!

      Reply
    2. Linda

      March 08, 2012 at 6:15 pm

      Hey Valentina,

      This is really so beautiful, and I think even I could do it...but I have a really dumb question. After the marmalade thickens, do you just put it in a bowl or jars or what to cool? Does it require sterilizing jars, and all that jazz? Just need to know that part before I tackle it (believe me tackling is what I have to do in the kitchen...thank goodness I have a wonderful, cooking husband ... ask your Sweet Aunt Roberta ... she knows I would starve without him. 🙂 ) Thanks.

      Reply
      • valentina

        March 09, 2012 at 3:53 am

        Linda, OF COURSE you can do it! 🙂 And there are no dumb questions - ever! I let it cool a bit in the pot, then it goes right in the jar. As for "all that jazz," sterilizing jars is a great idea if you've made a lot -- enough to fill several jars. It will keep longer this way. I usually only make one jars worth at a time (since I don't own any fruit trees ;-)). For the relatively small amount in this recipe, there's no need to sterilize, as you will likely use it up within 4 weeks or so. If you want to explore the art of sterilizing jars . . . here you go: http://bit.ly/zOmtbt Have fun!

        Reply
      • Tee

        July 13, 2022 at 12:41 pm

        You will also have to pressure can or use vinegar if canning pepper jelly or marmalade that isn't gong to be stored in fridge.

        Reply
        • valentina

          July 14, 2022 at 4:38 pm

          Thanks for the tip, Tee! 🙂 ~Valentina

          Reply
    3. Kelsey

      March 08, 2012 at 10:30 pm

      Love that painting by Harry. Beautiful recipe, stunning photography. Brava!

      Reply
      • valentina

        March 09, 2012 at 3:46 am

        Thank you Kelsey! <3

        Reply
    4. LDKS

      March 08, 2012 at 7:18 pm

      5 stars
      This is one of your most visually great presentations, Valen. You are
      an artist using food and paintings and flowers and such nice family
      stories.

      Reply
      • valentina

        March 09, 2012 at 3:45 am

        Thank you LDKS! XO

        Reply
    5. Maureen

      March 09, 2012 at 8:28 am

      I can close my eyes and imagine the taste of his marmalade with some beautiful cheese and I'm in heaven. 🙂

      Reply
    6. lisaiscooking

      March 09, 2012 at 3:47 pm

      That's a beautiful marmalade, and the flavors sound delicious! Sounds lovely with cheese.

      Reply
    7. Jon

      March 12, 2012 at 7:56 pm

      Just the grapefruit juice, or the peel as well?

      Reply
      • valentina

        March 12, 2012 at 10:17 pm

        The juice and flesh only -- no skin. 🙂

        Reply
        • Lisa Morse

          July 25, 2021 at 8:23 am

          hi do you squeeze the grapefruit and then boil the grapefruit pieces/flesh in the juice with the sugar and Jalapeños?

          Reply
          • valentina

            July 26, 2021 at 11:40 am

            Hi Lisa, I hope I'm getting back to you in time, and thanks for writing in. Yes, the fruit segments, juice, sugar and jalapeños all of into the pot to cook together. Enjoy and have a great day. 🙂 ~Valentina

            Reply
    8. Jill Mant~a SaucyCook

      March 15, 2012 at 12:47 am

      I just love this recipe and more than that I love your post. I have always fathomed myself an artist without a palette, but now I recognize that my food is my art. In my next life I will paint and sing; it's less fattening!!!

      Reply
      • valentina

        March 15, 2012 at 5:55 am

        Jill, I so appreciate your comment! Much love!

        Reply
    9. Adriana Lopez Martin

      February 11, 2019 at 12:47 pm

      5 stars
      This recipe for grapefruit marmalade with jalapeno is genius. I enjoy the citrus sweet and spicy notes; I am making it!

      Reply
      • valentina

        February 11, 2019 at 1:38 pm

        Thank you Adriana! Enjoy!

        Reply
    10. Lisa Huff

      February 11, 2019 at 1:24 pm

      5 stars
      Would never have thought of combining grapefruit and jalapenos! I bet it's a perfect combo!

      Reply
      • valentina

        February 11, 2019 at 1:38 pm

        Thanks so much, Lisa. It is! 😀

        Reply
    11. Emily

      February 11, 2019 at 1:39 pm

      5 stars
      Oh yum. What a great flavor combination!

      Reply
      • valentina

        February 12, 2019 at 8:32 am

        Thanks!

        Reply
    12. Elaine

      February 11, 2019 at 4:07 pm

      5 stars
      I can't believe how delicious this marmalade looks! I love having marmalade on top of my morning toast and I love making my own from time to time. But I have never used jalapeño for it - such a great idea!

      Reply
      • valentina

        February 12, 2019 at 8:32 am

        Thanks so much, Elaine! Hope you try and love it!

        Reply
    13. Calleigh | The Fork bite

      February 11, 2019 at 5:52 pm

      I never tackled marmalade so far and I guess, this is perfect for a start as I love this combo.

      Reply
      • valentina

        February 12, 2019 at 8:34 am

        Yes! Try it. 🙂

        Reply
    14. Rita

      April 17, 2019 at 10:46 am

      I'd like to make several jars of this shelf stable. Would you think 10 minutes in a water bath canner be enough? Thank you!

      Reply
      • valentina

        April 17, 2019 at 5:49 pm

        Hi Rita, I think 10 minutes is about right for at least a 6 month shelf life. I hope you enjoy and thanks for checking out my recipes and writing in. 🙂

        Reply
    15. mina

      May 09, 2019 at 2:33 pm

      this looked very yummy so I prepared it. but it has a little bit of a bitter aftertaste. Is it supposed to?

      Reply
      • valentina

        May 09, 2019 at 3:30 pm

        Hi Mina, Thanks so much for trying the recipe and writing in. If there is an aftertaste, it should only be the slightly natural bitter flavor from the grapefruit. Do you think that's what you're tasting? Typically the sugar balances that out a bit. I hope this helps! ~Valentina

        Reply
    16. Nathan

      May 27, 2019 at 6:38 am

      Hi Valentina,

      I have just made this recipe. How long does it take to set? It's been about six hours and it hasn't thickened much yet. Would I need to add any pectin or corn starch?

      Many thanks,

      Nathan

      Reply
      • valentina

        May 27, 2019 at 9:58 am

        Hi Nathan, thanks for writing in. This recipe won't become totally set/firm, but it should be thick and spreadable, which usually happens when it's cooled 100%. To speed it up, you could refrigerate it. I hope this helps! ~Valentina

        Reply
    17. REBECCA LINGERFELT

      May 01, 2022 at 2:02 am

      5 stars
      Absolutely delicious! I made this yesterday. It was so good over those little brie-bites that come individually wrapped (with no rind). I dolloped some of it over pork rinds and it was to DIE for. Sounds weird I know but...really. I also put it on a smoked sausage sandwich. There was something about it that kept calling me to try it on different foods and it wasn't wrong at all.

      I did add some pectin but other than that, I didn't change a thing. Brilliant recipe. For those who can't be bothered to section the grapefruit, I suggest peeling like you did and then cutting in quarters. You can boil the sections in the recipe water for a couple of minutes, let cool enough to handle, then strain to remove membranes and seed.

      Thanks for a delicious treat and wonderful photos to go along.

      Reply
      • valentina

        May 02, 2022 at 10:46 am

        Hi Rebecca, Thank you so much for writing in. 🙂 I'm so happy you enjoyed this recipe, and that you found so many delicious uses for it! I actually think it sounds superb on the pork rinds -- not weird at all. Yum! And I love it in sandwiches. Thanks again, and I hope you have a great week ahead. ~Valentina

        Reply

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    Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

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