Rio Star Grapefruit Marmalade

Jan 8th, 2017 | By | Category: blog, cook something, vegetables and pasta
Stephanie Making Grapefruit Marmalade

Stephanie Making Grapefruit Marmalade

Winter is citrus time in Texas, and we have some of the best around–it’s not bragging if it’s true. It’s even getting easier to grow citrus in your own backyard these days thanks in part, some say, to global warming.  I say–yay for citrus!

Stephanie McClenny head jam n’ jelly girl of Confituras, a small batch artisanal preserves company in Austin, Texas, knows how to get the best out of winter citrus–especially grapefruit. She preserves it’s goodness by turning it into a marmalade to enjoy long after the season ends.

She was kind enough to share this fabulous recipe with us.

Rio Star Grapefruit Marmalade with Vanilla Bean & Honey

Makes 11-12 half pint jars


  • 5 lbs Texas Rio Star grapefruit, cut in half horizontally
  • Juice of 2 lemons
  • 1 vanilla bean, split open lengthwise, seeds removed, pod reserved to add to pot
  • 4 lbs granulated sugar (or more to taste)
  • 1 cup local honey (I use Round Rock Honey–a local wildflower honey)


  1. Put grapefruit halves in a large soup pot and cover with water.
  2. Bring to a boil and simmer, uncovered until very soft, about 2 hours, adding more water from a simmering kettle if needed.
  3. Drain and set aside until cool enough to handle.
  4. Place a cutting board inside a roasting pan and cut grapefruit into large chunks, removing seeds as you go. The seeds are very large and few. You are welcome to leave the tiny seeds in, they are so fine that they are indiscernible.
  5. Place chunks (rind, pith, flesh and all) in a food processor fitted with the metal blade and whirl, in batches, until pieces are finely chopped.
  6. Prepare you jars and lids for canning.
  7. Add the blended grapefruit back to large pot with remaining ingredients and bring to a simmer over low heat. when sugar has dissolved, increase heat to medium high, stirring frequently until mixture reaches gel point, tasting as you go to see if needs more sugar.
  8. Allow mixture to sit off heat for about 5-10 minutes.
  9. Remove vanilla bean pod, then stir before filling jars to within 1/4-inch head space.
  10. Process in a water bath for 10 minutes.

Find information on the canning process at the National Center for Home Food Preservation website.

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  1. I have never tried making marmalade with honey. I can see it would add a special dimension to the flavor. I know Round Rock from my Texas days. It’s good to see they are producing fine honey.


  2. Thanks for stopping by, Kathleen. Yes, we’re fortunate, indeed, in Central Texas to have many fine producers of quality food products practically within arm’s reach. I feel honored to know so many of them, too.