Pomegranate, Grapefruit, and Lemon Marmalade

Ingredients (Serves 4):
Prep: 15 min, Cook: 1:30, plus chilling time.

  • 2 lemons
  • 1 small red grapefruit
  • 3 cups water
  • 1 cup Sadaf pomegranate juice
  • 3 cups sugar


Slice ends off lemons; cut each into quarters, then remove all seeds. Cut crosswise into paper-thin slices; reserve in a large bowl. Slice ends off grapefruit; cut into eighths, then remvoe all seeds. Cut crosswise into paper-thin slices; add to bowl with lemon. Cover with water; chill overnight. Combine fruit and soaking liquid, pomegranate juice, and sugar in a large nonreactive saucepan. Over high heat, bring to a full boil, stirring until the sugar dissolves. Reduce heat to medium; cook until thick, stirring occasionally, about 90 minutes. Take care toward the end not to scorch marmalade. It is done when a little liquid pours off the edge of a teaspoon in one stream. Makes about 3 cups.



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