Blood Orange and Grapefruit Marmalade

This blood orange and grapefruit marmalade, sweetened with honey, is sure to brighten up the coldest winter days.

If I had to pick my favorite fruits, I don’t know that citrus would come close to topping the list. Yet my feelings on the matter change about this time each year. The dreary days have me craving foods that pack a punch of flavor. I’ll take anything to help me escape my winter rut; fresh citrus seems to do the trick.

Sometimes I get too enthusiastic and bring home a few more citrus fruits than necessary. It’s that fear of missing out. Because the next time I make it to the grocery store, they just might be gone. But what should we do with all the citrus? The options may seem limited. You can eat many citrus fruits as is, of course. And buttery fruit curds are well worth making with key limes and Meyer lemons.

What is marmalade?

But let’s not forget marmalade. Marmalade is the citrusy winter equivalent to jam. Marmalade is essentially jam made with the peels, juice, and flesh of citrus. Yet marmalade is refreshingly tart, a little bitter, and a welcome pop of brightness for the dead of winter.

Where did marmalade come from?

Marmalade originates in Portugal, where bitter quince fruits were cooked with honey to create a solid fruit paste that was cut up and served for dessert. This kind of fruit preserve was called marmelada, from the Portuguese word for quince, marmelo. The quince paste became a popular British import for the wealthy. Outside of Portugal, marmalade was often used as a generic term to describe fruit preserves. It wasn’t until the late 1600s that we have our first recorded citrus marmalade recipe from Eliza Cholmondeley in England.

Seville oranges are among the most common citrus fruits used for marmalade today. But they're not the only ones. I’ve seen nearly every kind of citrus used to make marmalade, and there’s no reason not to combine fruits to create your own flavors. In my recipe, I use blood orange and grapefruit. I like the sweet and tart flavor of the blood orange paired with the grapefruit's sharp bitterness.

The local ingredient in my marmalade is honey. If used to make the original form of Portuguese marmalade, then there’s no reason why it can’t work in modern marmalade. I replace half of the sugar recommended in traditional recipes with honey.

Why you should make marmalade

Making homemade marmalade may not be on your to-do list right now, but there are a few reasons why you should give it a try.

• In my experience, marmalade sets easier and more reliably than jelly or jam. I think that’s due to the high pectin content of the included peels. It doesn’t need added pectin, either.
• You also don’t have to worry about canning a bunch of jars of marmalade and making this a long, drawn-out process. You can just put the marmalade in the fridge, where it will keep for at least three months. This recipe makes just three cups worth. Give a jar or two away to friends, and it won’t last you long.

What to do with marmalade

There are also plenty of good ways to use marmalade besides enjoying it on your morning toast. You can stir some into a muffin, pancake, waffle, or cake batter. You can also use it as a filling or topping on a cake. Stir some into your oatmeal or yogurt. Or use it to make a fruit tart. It would also be great instead of jam on my Halloumi Toast recipe.

Marmalade tips

• I chopped the peels into small pieces instead of making the traditional thin strands. I don’t love chewing a mouthful of peel, and I think chopping is less effort than making strips. But I think that's just me. You do you.
• If blood orange and grapefruit marmalade doesn't appeal to you, you can use a different combination of citrus fruits. I suggest keeping the lemon, though.
• Double this recipe if you want to make more, but you’ll have to cook it longer to reach the setting point.

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