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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 5 votes
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Condiments
Cuisine American
Servings 8
Calories 124 kcal


  • 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.
Keywords great for brunch, recipes for spreads
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