Grapefruit Marmalade with Smoked Salt

This marmalade is great stirred into a gin or bourbon cocktail. Use a mild smoked salt, such as Maldon, so as not to overpower the sweet and aromatic grapefruit.

  • Total Time:
  • Servings: Makes 7 1/2 cups

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  • 3 cups sugar
  • 2 teaspoons mild smoked salt flakes
  • 2 teaspoons Pomona’s Universal Pectin (see Note)
  • 1/2 cup finely grated grapefruit zest (from 6 medium grapefruits)
  • 6 cups strained fresh grapefruit juice (from 12 medium grapefruits)
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Pomona’s calcium water (see Note)

How to make this recipe

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

  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.

  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.

Contributed By Photo © John Kernick Published March 2015

507952 recipes/grapefruit-marmalade-smoked-salt 2015-02-26T23:44:51+00:00 Laena McCarthy winter|barbecue-cookout|christmas|food-gifts|sauces-and-condiments|20-for-a-crowd|fast|gluten-free|make-ahead|vegetarian march-2015 recipes,grapefruit-marmalade-smoked-salt 507952

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