Grapefruit-apple marmalade with different proportions of grapefruit apple pulp (40:60, 45:55, 50:50, 55:45, 60:40) was prepared, packed in one pound glass jars and stored at ambient temperature. Marmalade samples were analyzed for total soluble solids, acidity, pH value, reducing & non reducing sugar and sensory attributes. There was an increase in the TSS, acidity and reducing sugars. Decreasing trend was recorded in pH value and non reducing sugars. Sensory evaluation scores remained in the acceptable range in all the samples but 50:50 grapefruit apple ranked highest. Slight bitter taste was observed in samples with high grapefruit juice.