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.
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.
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!
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
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.
Dorothy at Shockinglydelicious says
Art is right! That is gorgeous!
Linda says
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.
valentina says
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!
Kelsey says
Love that painting by Harry. Beautiful recipe, stunning photography. Brava!
valentina says
Thank you Kelsey! <3
LDKS says
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.
valentina says
Thank you LDKS! XO
Maureen says
I can close my eyes and imagine the taste of his marmalade with some beautiful cheese and I’m in heaven. 🙂
lisaiscooking says
That’s a beautiful marmalade, and the flavors sound delicious! Sounds lovely with cheese.
Jon says
Just the grapefruit juice, or the peel as well?
valentina says
The juice and flesh only — no skin. 🙂
Lisa Morse says
hi do you squeeze the grapefruit and then boil the grapefruit pieces/flesh in the juice with the sugar and Jalapeños?
valentina says
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
Jill Mant~a SaucyCook says
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!!!
valentina says
Jill, I so appreciate your comment! Much love!
Adriana Lopez Martin says
This recipe for grapefruit marmalade with jalapeno is genius. I enjoy the citrus sweet and spicy notes; I am making it!
valentina says
Thank you Adriana! Enjoy!
Lisa Huff says
Would never have thought of combining grapefruit and jalapenos! I bet it’s a perfect combo!
valentina says
Thanks so much, Lisa. It is! 😀
Emily says
Oh yum. What a great flavor combination!
valentina says
Thanks!
Elaine says
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!
valentina says
Thanks so much, Elaine! Hope you try and love it!
Calleigh | The Fork bite says
I never tackled marmalade so far and I guess, this is perfect for a start as I love this combo.
valentina says
Yes! Try it. 🙂
Rita says
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!
valentina says
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. 🙂
mina says
this looked very yummy so I prepared it. but it has a little bit of a bitter aftertaste. Is it supposed to?
valentina says
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
Nathan says
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
valentina says
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
REBECCA LINGERFELT says
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.
valentina says
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