Easy Homemade Sugar Free Grapefruit Marmalade Recipe
This Easy Homemade 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.
Equipment
- 4-5 half pint jars with lids and seals
- 1 large stockpot
- 1 large saucepan
- 1 canning kit funnel, lid magnet, jar lifter
Ingredients
- 4-5 large grapefruit
- 1 box Pomonas Pectin see tips for order link
- 1 large lemon, juiced
- 2 cups allulose or allulose blend
- 4-5 half pint jars with lids and seals
Instructions
- You will need to wash the 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.
- Once they come to a boil, turn it down to a medium heat to keep them hot enough for containing the boiling marmalade.
- 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. The rest can still be inside the inner skin as we are going to cook the juice out then discard the 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. Using a vegetable peeler or a sharp knife, remove the white pith from the peel. The bitter white pith is the soft, white part that is between the fruit and the outer rind.
- 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 in the boiled grapefruit and strain well. You could also use a muslin bag to strain your grapefruit mixture to produce a clearer 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 and 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.
- 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.
- Place a little bit of the grapefruit marmalade on a small plate. Place in the freezer for 2 minutes, then remove 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.
- Check as you go with the cold plate method until you reach the right setting point.
- Now that it is set, get out a dishtowel and set it flat on your counter. Remove the jars from the hot water and place them out to fill.
- With a jar funnel placed in your first jar you are ready to go, start ladling the hot homemade marmalade into the jam jars.
- 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.
- 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.
- 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 you did everything right, when the vacuum seal of the lid has sucked itself 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. Don't forget to label them with the best by date.
Notes
Get a flat of half pint jars here
Get some Pomonas Pectin here
Go use a jar in these Low Carb Marmalade Crumble Bars
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| Nutrition Facts | |
|---|---|
| Serving size: 1 half pint jar | |
| Servings: 5 | |
| Amount per serving | |
| Calories | 109 |
| % Daily Value* | |
| Total Fat 0.4g | 1% |
| Saturated Fat 0.2g | 1% |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Total Carbohydrate 27.1g | 10% |
| Dietary Fiber 3.7g | 13% |
| Total Sugars 23.4g | |
| Protein 2.2g | |
| Vitamin D 0mcg | 0% |
| Calcium 41mg | 3% |
| Iron 0mg | 2% |
| Potassium 477mg | 10% |
Nutrition
Calories: 109kcal
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