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Grapefruit Jalapeño Marmalade Recipe

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 I love creating new and interesting grapefruit recipes, and this Grapefruit Jalapeño Marmalade is a new 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, or on wheat toast.  It’s a fabulous breakfast or snack.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.

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 RecipeAnd the flavors here?  Sweet, sour, spicy, and rich!

What to serve with Grapefruit Jalapeño Marmalade

  • 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

Timeline for Grapefruit Jalapeño Marmalade recipe:

up to 4 weeks and at least 1 hour ahead of time: Prep the ingredients and make the marmalade.

5 from 5 votes
Grapefruit-Jalapeno Marmelade
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Grapefruit Jalapeño Marmalade
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

This Grapefruit Jalapeño Marmalade is wonderfully sweet, spicy and tart -- all at once! 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.

*Makes about 1 cup

Course: Condiments
Cuisine: American
Keyword: great for brunch, recipes for spreads
Servings: 8
Calories: 124 kcal
Author: Valentina K. Wein
Ingredients
  • 2 pounds Ruby Red grapefruit (about 2 grapefruits)
  • 1/2 cup jalapeño pepper, seeds removed, very finely chopped (about 4 peppers)
  • 1 cup granulated sugar
  • 1 cup water
Instructions
  1. To prepare the grapefruit, use a paring knife to cut about 1/2-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.
  2. Once you've removed all of the skin, use the knife to slice each side of each orange segment and gently pop it out. (It's a good idea to do this part over a bowl to save any juice that falls.)
  3. 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!)
  4. 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.

 

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Comments

  2. 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

    • 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

  4. 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

  8. 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

  12. 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

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

    Reply

    • 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. 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

    • 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

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