When life gives you grapefruit…..why should lemons get all the glory?! Bitter marmalade is a personal preference.
I find it delicious in small, thin doses.
My Englishman would climb walls to get his hands on it. In fact, one of his major grumps is that New Zealand generally doesn’t make a marmalade bitter enough. Instead he mumbles off to a ‘Best of British’ distributor to get his hands on Frank Cooper’s Vintage Oxford marmalade (still in its Victorian packaging)! Until now…
He need not do this any longer, he told me himself. He was ecstatic that ‘I nailed it’ to almost perfection. Almost? I could use even less sugar next time.
Homegrown grapefruit tends to be naturally sour (unlike some store bought varieties that have had the bitterness bred out of them). Thankfully for me and my household, homegrown lends itself to a bitter marmalade without too much issue.
Citrus fruits are rich in natural pectin which helps thicken jams. This recipe has no added pectin so cooking time is a factor. Adding the whisky at the end will certainly thin the marmalade so bear this in mind when you do your final ‘set test’ on an ice cold saucer.
Like your rind thin or thick? You have the ultimate power over this in the preparation. There is some manual labour involved with slicing up the fruit and you can create it to your heart’s desire.
If it works out too runny? Don’t throw out your batch, whatever you do. Rename the jars ‘marinade’ and no one will know the difference. Marmalade is a perfect marinade for seafood and poultry, just water it down literally (with water in equal parts) and baste it on as you would a glaze. Delicious.
Bitter Grapefruit & Whisky Marmalade
Makes: approx 4 litres
Ingredients
- 2kg grapefruit, approx 10 grapefruit (*or 3kg as per update notes below)
- 2 litres water
- 2kg white sugar
- 1/2 cup whisky
Method
- Scrub the outside skin, then cut unpeeled grapefruit into quarters. Finely slice by hand, flicking out the pips as you go (unless you intend to spoon them out later). Place sliced fruit in a big preserving pan and cover with 2 litres of water. Cover and leave to soak overnight.
- Bring to the boil for around 50-60 minutes, then add sugar. Stir until sugar is dissolved then continue to boil for another 60+ minutes. Be sure to stir occasionally so nothing sticks to the bottom of the saucepan and burns!
- Take a side plate (that’s been in the freezer) and scoop out a spoonful of marmalade. It is ready to set when it forms a skin and doesn’t roll off the plate. Keep stirring the batch however, as it thickens the rind will settle at the bottom of the pan and be prone to burning. Add your whisky and boil for a few minutes longer. This will burn off the alcohol and just leave a lovely taste.
- Prepare your preserving jars and lids – you’ll need plenty!
*Update: I have recently made another batch and upped the grapefruit to 3kg while keeping the sugar to 2k (plus threw in 1 cup of whisky, just because). It resulted in a better ‘bitter’ tasting marmalade, if that’s your thing.
Enjoy!
January 12, 2025
I want to make a pink grapefruit marmalade and saw that someone had added gin. I think I would prefer whiskey. What do you recommend.
January 14, 2025
Hi Shelli, it is completely up to you! I made a Blood Orange and Gin marmalade a few months ago (following the above recipe, but just swapping out the ingredients) and it was very much enjoyed by those who were gifted a jar! Enjoy experimenting! Thanks for your comment. >>Julie
September 13, 2024
Hey Julie Thanks for your delicious recipe
I have made it as suggested just swapped a few teaspoons of white sugar for raw
Given the marmalade a golden glow
Do you mind if I up the whiskey? then I’ll be chuffed to give as family gifts this Christmas along with the obligatory fresh cherries
Thanks for fabulous recipe
Catherine,
Cromwell
September 15, 2024
Hi Catherine, thanks for your query. Yes, by all means up the whisky levels! I have made another batch (similar to this, with pink grapefruit and blood-orange gin – mouthwatering)! Happy preserving! >>Julie
August 10, 2022
Best marmalade. made as per the update with 3kg grapefruit and 2kg sugar and its perfect! love that this is so easy and you get such a good amount of marmalade.
August 10, 2022
Hi Tania, yay! Thanks so much for sharing your preference for the lower-sugar recipe. It certainly is what is says on the tin – bitter! You are in good company. Cheers! >>Julie
May 31, 2020
I just made a batch of this marmalade for my partner who has Scottish heritage. He says its a winner and loves the bitterness and great flavour.
May 31, 2020
Oh WONDERFUL! So glad to hear that Sue. My husband is English and just LIVES on it (you just can’t buy a decent bitter marmalade in New Zealand) so very happy it’s got the tick of approval. You just need to make enough to last 12 months before the next batch! Thanks >>Julie
February 21, 2018
I used a crock pot for the overnight blanch and thickening stage, but I added the whiskey right off, along with two inches of fresh diced ginger root. More flavour is elicited from the steamed peel from the slow cooking, and there’s a nice caramelization. I added a spoon of honey at the finish, but didn’t boil it off.
It has a very sharp taste overall, but the honey stops your toes from curling. Wonderful eye opener on morning toast.
February 25, 2018
Wonderful! Nice adaption and great to hear your feedback! >>Julie
September 12, 2017
I recently made lemon and lime whiskey marmalade similar method it’s quite bitter and I love it. Will try this recipe too thanks
September 13, 2017
Great! Thanks Christine, yes it certainly is a bitter drop – one either LOVES it or one’s toes curl! >>Julie