Fruit preserve – Marmalade

Marmalade is a product made from citrus fruit (usually) which slices of the fruit (or) its peel are suspended. It is the jelly-like product made from properly prepared juice and peel, with sugar.

Commonly used fruits include lime, orange, grapefruit, lemon and orange. Ginger may also be used alone or in combination with these citrus fruits. The fruit content should not be less than 20% citrus fruit and the sugar content is similar to jams.

It is concentrated to achieve its gel structure, similar to jelly, with approximately the same standards, except for the use of sliced peel. The principles of jelly making, therefore, apply also to the preparation of marmalade.

It may be made from one or more of the following ingredients: whole fruit or fruit pieces, which may have all or part of the peel removed, fruit pulp, puree, juice, aqueous extracts and peel and is mixed with foodstuffs with sweetening properties, with or without the addition of water.

Manufacture consists of blending the ingredients, raising the temperature, and evaporating to the correct soluble solids content either at 100 °C at atmospheric pressure or at temperatures down to 60 °C under vacuum. Vacuum boiling avoids heat damage, caramelization, and loss of fruit volatiles, but an additional pasteurization step is required.
Fruit preserve – Marmalade