Ingredient · Ingredients
Grapefruit
Printed from https://gourmetgastronomer.com/ingredients/grapefruit/
A large citrus that Ohio State places as low in acid or pectin, and which U.S. jam identity lists in Group I.
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Grapefruit is a bitter-sour citrus. Ohio State places grapefruit in Group II: low in natural acid or pectin; might need addition of either 1. Peel and pith still carry pectin the way other citrus does; the fact sheet’s marmalade note is about peel in a soft jelly, often citrus 1. See Marmalade and Pectin. Orange and Lemon are close citrus relatives.
Jam identity. 21 CFR 150.160 lists grapefruit in Group I 2. That is labeled jam or preserve, not automatically marmalade.
What to notice. Heavy for size, sharp bitter-sour. A dry, pithy fruit will not juice into a bright jelly. Do not invent a water-bath time. Jam if you keep the flesh in the pot; Jelly if you take juice.
At a glance
- Also called
- grapefruits
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Cited in this article
- Jams, Jellies, and Other Fruit Spreads (HYG-5350) — Treva Williams. Ohio State University Extension. 2015 — Culinary definitions of jam, jelly, preserves, marmalade; pectin/acid/sugar roles; sheet, temperature, and plate tests for doneness. Cites USDA Complete Guide and NCHFP.
- 21 CFR § 150.160 — Fruit preserves and jams — U.S. Food and Drug Administration (text via Cornell LII) — U.S. standard of identity. Group I fruit-to-sugar 47:55; other cases 45:55; finished soluble solids not less than 65 percent. Kitchen usage and this labeling standard are not the same thing.
Updated 2026-08-26. gg:ingredient:grapefruit · CC BY 4.0
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