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Enjoy this modern marmalade recipe. 


  • 1 grapefruit
  • 4 oranges
  • 2 lemon
  • 7 cups sugar


Select thin-skinned white grapefruit and yellow oranges if possible rather than the dark russet ones. Peel fruit, discarding white membrane and seeds, saving pulp and juice. Grind peeling in a meat grinder or use a food processor. There should be 4 cups of ground peeling, juice, and pulp. (If not, add sufficient orange peel, juice, and pulp to make up the amount needed to get 4 cups.) Covey ground peeling, juice and pulp with 8 cups of water and let stand for 8 to 12 hours. Cook this mixture until the ground peeling is soft. Immediately add sugar. Mix well. Let stand another 8 to 12 hours. Cook the mixture in a large kettle until the candy thermometer reaches 220 degrees or the mixture drops heavily from a spoon. Fill scalded jelly jars and seal.

Yields about eighteen 6 ounce glasses