Grapefruit Lavender Marmalade

Signs of early spring are everywhere and it never ceases to bring a smile to my face. The bright sunshine, soft pastels, early buds and the first tastes of beautiful, fresh flavors are arriving. In the kitchen, I love infusing my baked goods with soft floral tea flavors like earl grey, chamomile or lavender and bright citrus. I still gravitate to cozy winter bakes, but adjust the flavor profiles to feel a bit more fitting like warm pistachio orange cinnamon buns with a chamomile glaze and earl grey panna cotta with stewed forced rhubarb. Recipes this time of year are all about balance and layers. Sharing a favorite below for grapefruit lavender marmalade that I’ve been swirling into yogurt, spreading on toast with butter and filling cakes with. It takes a bit of time to make, but well worth it as it’s lasts for weeks.

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Grapefruit Lavender Marmalade

Makes about 2 pints

4-5 medium pink organic grapefruits

5 cups water, plus more for cooking the grapefruit slices

3 1/2 cups sugar

5 tablespoons dried lavender, or to taste

Juice of 1 lemon

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Cut 1-2 grapefruits in half and scrape out the pulp. Remove any seeds and coarsely dice the grapefruit pulp and transfer to a small bowl.

Cut the remaining grapefruits in half and remove the seeds. Cut the grapefruit into paper thin slices (including the rind) and place into a dutch oven. Cover the grapefruit slices with water, add a pinch of salt, cover and bring to a boil.

Reduce the heat to a simmer and cook for 5 minutes. Turn off the heat and let the grapefruit slices sit in the hot water until they're soft and translucent.

While the grapefruit slices soften, bring 1 1/3 cup of the water to a boil and infuse with 5 tbsp lavender. You can add as much dried lavender as you’d like in the step, adding up to 10 tablespoons. This should make 1 cup lavender water.

Strain the grapefruit slices, saving 4 cups of the infused grapefruit water and set aside. Place the cooked grapefruit slices back in the dutch oven along with the chopped grapefruit pulp, 1 cup infused lavender water, 4 cups of grapefruit water, sugar, and lemon juice.

Cook the mixture over medium-high heat until it reduces and the marmalade has thickened and become syrupy. Use the freezer test to make sure it’s done— place a plate into the freezer to ensure it is cold. When the marmalade is looking thick and syrupy remove the plate from the freezer and spoon a small amount of marmalade on the plate. Put back in the freezer for a minute or two and then run your finger through the marmalade. If the marmalade keeps its shape and isn’t runny, it’s done.

Transfer to a jar and store in the refrigerator for up to 10-14 days. Use the marmalade to fill cakes, spread on toast, swirl into yogurt or oats.