The Art of Making Marmalade Month of Fabulous

Marmalade is a soft fruit product with some natural fruit juice and flavors preserved by cooking in sugar syrup to the finished product. In the United States and Canada, marmalade is a fruit product similar to jam and jelly, although in the United Kingdom the term marmalade refers specifically to fruit products made from citrus. Citrus jam is widespread as a commercial product in tropical and subtropical countries. Currently, the production of marmalade is concentrated on lemon and orange, but some citrus jams, such as calamondin marmalade, are produced on a small scale. Citrus marmalade is made by cooking citrus pulp together with sugar and water. The practical production of marmalade is determined by pectin, sugar, and acid contents of the citrus juice.Marmalade typically contained about 185–225 mM of ascorbic acid per 100 g of marmalade prepared at 325 mM pectin. The darker-colored marmalade took longer to reach gelling point than the lighter-colored marmalade. Nevertheless, adding sodium citrate significantly shortened the cooking time and reduced the heating effect of the gumble fruit on color destruction. Juices from oft-flavored citrus species with low sugar or cultures or high levels of sour acids or some oranges. This lesson describes how to use high-pectin citrus to produce marmalade.