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1 thin-skinned pink grapefruit

1 seedless lemon (smooth skinned)

2 limes

1 navel orange

1 cup pink grapefruit juice

1 cup orange juice

1 slice ginger root

1/2 vanilla bean, split open

3 whole cloves

4 + cups sugar



Scrub the whole fruits.  Quarter the grapefruit halves  Halve the orange, lemon and lime.  Thinly slice.  Discard pieces of peel that contain little or no fruit, up to 30% of peel.  Combine citrus in a 8 quart non-reactive pot with the grapefruit and orange juices, ginger slice, vanilla bean and cloves.  Bring mixture to a boil and cook, uncovered, at an energetic simmer for 15 minutes.  Off the heat pour into a large glass measuring cup.


Measure and set aside an equal volume of sugar.  Return the marmalade to the pan, bring liquid to a simmer and start adding sugar, 1/2 cup at a time, stirring and adding more sugar when the liquid regains the simmer.


After all the sugar has been added, continue boiling for 3-5 minutes, until the marmalade thickens and clings to a metal spoon.


Off the heat, remove the seasonings.  Pour into clean hot jars to within 1/4" of the lip.  Apply a new, clean heat-sealing gasket, and screw cap on tightly.  Invert the jar for 10 seconds and let cool on a rack.


Yield: 5 cups

Recipe from Gourmet Preserves Chez Madelaine.