Cuban recipe

Homemade Pink Grapefruit Marmalade with Candied Peel

Name: Homemade Pink Grapefruit Marmalade with Candied Peel
Prep time: 30 min
Cook time: 80 min
Total time: 170 min
Ingredients: 500 g pink grapefruit pulp and juice, without seeds or thick membranes; you will need about 3 large grapefruits; 50 g thin peel from the same grapefruits, with as little white pith as possible; 600 g white sugar; 400 ml water for cooking the peel, plus plenty of water for blanching it; 50 ml lemon juice, without seeds

Pink grapefruit marmalade with thin strips of peel, sweet and slightly bitter. A homemade recipe for storing in the refrigerator.

CiberCubaNovember 13, 2026

AI-generated image.CiberCuba

Preparation30 min
Cooking1 h 20 min
Total time2 h 50 min
ServingsApproximately 900 g of marmalade, about 30 servings of 30 g
DifficultyMedium

Pink grapefruit makes a boldly flavored marmalade that is sweet, tart and slightly bitter. Thin strips of peel are first softened in water, then cooked with the fruit and sugar until tender and glossy.

Serve this marmalade on toast, with cheese or as a filling for sweets. It differs from fruit shells in syrup: here the pulp breaks down and the peel is cut into fine strands, making a marmalade to serve by the spoonful.

Ingredients

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500 g pink grapefruit pulp and juice, without seeds or thick membranes; you will need about 3 large grapefruits
50 g thin peel from the same grapefruits, with as little white pith as possible
600 g white sugar
400 ml water for cooking the peel, plus plenty of water for blanching it
50 ml lemon juice, without seeds

Method

Wash and scrub the grapefruits thoroughly. Using a peeler, remove thin strips of the colored part of the skin, taking care not to remove the thick white pith. Weigh out 50 g and cut into very fine strands.
Peel the rest of the fruit, separate the pulp from the membranes and remove the seeds. Work over a bowl to catch the juice and weigh out 500 g of pulp and juice together. Cut the pulp into small pieces.
Put the strips of peel in a saucepan with plenty of water, bring to a boil and boil for 5 minutes. Drain, repeat with fresh water for another 5 minutes, then drain again.
Transfer the peel to a wide pot with the 400 ml of water called for in the recipe. Simmer gently for 20–30 minutes, until the strips are very tender. If too much liquid evaporates before they soften, add a little water. Do not add the sugar while the peel is still hard.
Add the pulp, the collected juice and the lemon juice. Cook for 10 minutes, stirring to break down the pieces of fruit. Add the sugar and stir over low heat until completely dissolved.
Increase to medium heat and cook at a steady boil for about 15–25 minutes, stirring frequently and watching to make sure it does not stick. Skim off any foam that appears on the surface.
Check the set by placing 1 teaspoon of marmalade on a previously chilled plate. Wait 1 minute and push it with your finger: it should thicken and form a slight wrinkle. If it is still too runny, cook for a few more minutes and repeat. Do not reduce it until it is firm, because it will thicken as it cools.
Remove from the heat and let rest for 5 minutes. Stir to distribute the strips of peel and transfer to small, clean, heat-resistant containers. Let the intense heat dissipate, cover and refrigerate. Serve cold or cool on toast.

Tips and variations

Weigh out 500 g of pulp and juice after removing the seeds and thick membranes. The number of grapefruits needed depends on their size. Blanching softens the bitterness of the peel, but does not eliminate it completely.

The final texture depends on the fruit and evaporation; check the set with a cold plate and remember that it thickens as it cools. Do not aim for a bright red color: it may turn out pinkish orange or amber.

This marmalade is for refrigeration, not a validated recipe for canning and storing at room temperature. Use clean, heat-resistant containers, do not invert the jars to try to seal them, and do not store them in the pantry. Refrigerate once the intense heat has dissipated, leaving it unrefrigerated for no more than 2 hours, and consume within a maximum of 10 days, using a clean spoon.