Active Time
Total Time
35 MIN
Serves : Makes 7 1/2 cups
© John Kernick

How to Make It

Step 1    

In a medium bowl, whisk the sugar with the smoked salt and pectin.

Step 2    

In a large saucepan, whisk the grapefruit zest with the grapefruit and lemon juices 
and the calcium water and bring to a boil. Gradually whisk in the sugar mixture and bring back to a boil over high heat, whisking, until the sugar 
dissolves, about 3 minutes. Remove from the heat and 
skim off any foam. Test the marmalade: Spoon 1 tablespoon onto a chilled plate and refrigerate until it cools to room temperature, about 
3 minutes; the marmalade is ready when it is thickened slightly and a spoon dragged through it leaves a clear trail. 
If the marmalade is too loose, continue simmering and test every 5 minutes.

Step 3    

Pour the marmalade into glass jars and let cool completely.


Pomona’s Universal Pectin (the brand favored by McCarthy for this recipe) is activated with calcium. A packet of calcium powder is included 
in each box—simply combine 
1/4 teaspoon of the powder with 1/4 cup water to make the calcium water, which can be refrigerated for several months.

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