Sugar Free Grapefruit Marmalade Recipe

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Sugar Free Grapefruit Marmalade Recipe

You have heard of orange marmalade, but have you heard of marmalade made with other citrus fruits?

We were recently gifted a box of fresh grapefruits from our friends that live in Arizona!

They have these citrus trees right in their backyard!

The grapefruits were heavy and the smell of the grapefruit oil from the skin wooshed out when we opened the box.

Of course we went ahead and ate one right away then had them saved for making something with them.

I did not find too many recipes with grapefruit, but found a ton of homemade orange marmalade recipes as oranges seem to be the more popular chosen citrus.

Since oranges and grapefruits are so similar, I thought it would work the same in a recipe, and it did!

This Sugar Free Grapefruit Marmalade Recipe is loaded with fresh grapefruit juice and the bright, sweet and sour taste of this sunny citrus fruit!

I did not use multiple cups of sugar in this homemade jam recipe, but I used a combination of allulose and monkfruit to keep the added sugar at zero.

Keep reading as I take you through making this small batch low sugar marmalade recipe that will bring a spoonful of sunshine to any day!

What you need to make this grapefruit citrus marmalade.

• 4- 5 large grapefruit
• 1 box Pomonas Pectin, a natural product not derived from animals
• 1 large lemon, juiced
• 2 cups allulose or allulose blend
• 4-5 half pint jars with lids & seals

Get everything ready to go before you start!

You will need to wash jars that you are going to be using.

Then in a large stock pot, or a pot large enough to place jars and lids in, fill it with hot water and bring it to a boil.

This is your first step to sterilizing your jars before you fill them with the hot marmalade.

NEVER fill cold jars with hot jam, they will crack!

Once they come to a boil, turn it down to a medium heat to keep them hot enough for containing the boiling marmalade.

Now you can get to preparing your grapefruits while the jars come to a boil.

Peel each of the grapefruits, reserving peel from 2 of them.

Now pull each segment from each other and put in a large saucepan reserving 1/4 cup to add in later.

The reserved segments should not have the skin.

It should only be the little juice filled pieces to be used in the finished product we will can.

The rest can still be inside the inner skin as we are going to cook the juice out then discard the skin.

This saves you a little time versus removing all of the inner skin.

Add in 2 cups water and turn it on high heat to come to a boil

When the stainless steel pot with your jars comes to a boil, just turn off the heat and let the pot sit on that burner while you continue.

Now prepare the grapefruit peels.

The bitter white pith is the soft, white part that is between the fruit and the outer rind.

It can be quite bitter so I took the time to remove it from the peel.

Using a vegetable peeler or a sharp knife, remove the white pith from the peel.

I put the peel side down on my cutting board and very carefully filleted the pith off of it because the pith was thick on my grapefruits.

You could also do the same with a peeler, just take your time and get it removed.

Now that the pith is removed, slice the peel into thin slices and reserve.

The grapefruit in the saucepan should be at a full rolling boil now.

Turn it down to low heat and begin smashing the grapefruit with a masher or large spoon.

With a strainer or sieve over a large bowl, pour the boiled grapefruit and strain well.

You could also use a muslin bag to strain your grapefruit mixture to produce a more clear end product.

Use a spoon to smash down the material and extract as much juice as you can.

Now measure the extracted juice and add in the lemon juice.

Add water to it till you have 3 cups total.

Now add it back into the original large saucepan and bring to a boil.

In a small bowl, mix together your allulose sweetener with the pectin powder, set aside.

Mix together the calcium water and calcium powder in a small jar.

I only made a half batch to use as directed in the Pomonas Pectin insert.

If you are using any other type of pectin you will need to follow the cooking instructions it gives.

Add the calcium water to the grapefruit juice as the marmalade cooks.

You need to bring it to a full boil that cannot be stirred down then whisk in the pectin and sweetener mixture.

Once you have it all whisked in, let it come to a boil again for at least a 3 minute cooking time.

Stir well, then remove from the heat after the keto sugar dissolves.

Add in your reserved whole fruit sections and 1/4 cup grapefruit peels you removed the pith from earlier to the fruit mixture.

At this point I would recommend testing your marmalade to see if it is ready, especially if it is your first time making marmalade.

90% of the time it is ready at this point, but checking saves you time and the possibility of the marmalade not setting up.

It is called the wrinkle test.

Place a little bit of the grapefruit marmalade on a small plate.

Place in the freezer for 2 minutes, then removed the chilled plate.

Run your finger through the marmalade on the cold plate and if it gathers up, then its set.

If for some reason it stays liquidy and does not wrinkle, then you need to re-boil your marmalade mixture and add in 1/4 tsp of natural pectin to thicken it up more.

Do not get crazy with the added pectin.

Check as you go with the cold plate until you reach the right setting point.

This is the best way to not get too much pectin in your final marmalade.

Now that it is set, get out a dishtowel and remove the jars from the hot water and place them out to fill.

With a jar funnel ready to go, start ladeling the hot homemade marmalade into the jam jars.

They must be hot jars so they do not crack from the extreme temperature of the marmalade.

Once you have the jars filled to the threads of the rim, or approximately 1/4 inch from the top, wipe jar rims with a cloth.

You do not want any marmalade getting in the way of the seal of the lid on your jar of jam.

Now fish out your lids and rings from the bottom of the pot and place on your jars.

Screw bands only finger tight, which means only till you find it resisting, no more or the lid may buckle in processing.

Now add the filled jars back to the original large pot you had the water bath in and fill with water till it is a few inches above the jars.

Place it on the burner on high heat to return to a boil.

I do not use a jar rack, but you certainly can.

This keeps them up off of the bottom of the pan while you process them in the boiling water canner.

Once the water comes to a boil, start your timer for 10 minutes.

When the 10 minutes are up, remove the pot from the heat and carefully remove the jars onto a dishtowel or cloth away from being disturbed.

I let mine sit overnight to bring to room temperature and check them the next day.

You will find if you did everything right, the vacuum seal of the lid has sucked itsself down

If for some reason it has not, you can put it in the fridge to eat right away since it will not have a long shelf life.

The sealed jars are good up to one year in a dark place for up to one year.

Can I use other citrus fruits with this recipe?

Yes, you can!

Consider the very popular traditional orange marmalade recipe.

You could easily make it a sugar free orange marmalade recipe by replacing the regular jam sugar called for with allulose.

I understand that oranges contain natural sugars, but it contains far less sugar than other recipes.

You of course control the added amount of sugar when you make it though.

Using at least a cup of sugar will help your jam setup.

Using too much sugar will prevent your jam from setting up, so follow the recipe without too much difference in the sugar ratio to fruit.

Bitter oranges have the smallest sugar amount of the oranges.

Use these for a bitter marmalade to make your mouth pucker!

Here are some other citrus fruits to try:

• Blood oranges
• Bitter Seville Oranges
• Sweet Oranges
• Lemons
• Limes
• Yellow Grapefruit

What about skipping the processing of whole oranges and just using orange juice?

You could go this route, yes.

There are many different ways you can modify this recipe if you follow the basic directions and measurements.

You would be missing out on the orange peel addition and also the orange slices.

It would turn out to be more of a jelly than a marmalade though.

You could get one orange to use for the orange rind and a little orange pulp and then the rest juice.

The recipe is very versatile where you can substitute different things like pre-made juice to make an easy orange marmalade recipe.

If you are wanting more of an orange jam, get juice with the pulp.

This will work with grapefruit juice and grapefruit pulp too!

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We all have our own ideas and ways of making recipes so you may share some new things I have not thought of!

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