marmalade

Marmalade is a sweet, tangy fruit preserve made from the juice and peel of citrus fruits boiled with sugar and water. The well-known version is made from bitter orange, but other citrus fruits such as lemons and limes can also be used. The bitter orange is mostly used in marmalade because of its high pectin content, which gives a thick consistency to its marmalade. In addition, the balance of acid and pectin is needed for consistency. Fruits with low pectin have it added to make the marmalade.

AI overview

Marmalade is a sweet and tangy fruit preserve made by boiling citrus fruit juice and peel with sugar and water, most commonly using bitter orange because of its natural pectin content that creates a thick consistency. It matters as a preserve because the balance of acid and pectin in citrus fruits—or added pectin in fruits that lack it—allows the preserve to gel properly and achieve the desired texture.

AI-generated from the Wikipedia summary — may contain errors.

Key facts

Food.name: Marmalade
Food.image: Homemade marmalade, England.jpg
Food.alt: A jar filled with orange marmalade.
Food.caption: A jar of homemade marmalade
Food.place_of_origin: PortugalUnited Kingdom
Food.region: Europe
Food.type: Fruit preserve
Food.served: Room temperature or slightly less
Food.main_ingredient: Juice and peel of citrus fruits, sugar, and water
Food.serving_size: 100 grams
Food.calories: 246
Food.protein: 0.3
Food.fat: 0
Food.carbohydrate: 66.3
Food.similar_dish: Jam
Nutritional value.name: Orange marmalade
Nutritional value.kcal: 246
Nutritional value.protein: 0.3 g

via Wikipedia infobox

Nutrition · Open Food Facts

Typical values per 100 g · averaged across 16 products

dNutri-Score

4NOVA · Ultra-processed food

Energy: 258 kcal
Fat: 0.2 g
— of which saturates: 0.1 g
Carbohydrates: 63 g
— of which sugars: 57 g
Fibre: 2 g
Protein: 0.6 g
Salt: 0 g

Browse on Open Food Facts →

via Open Food Facts · ODbL

Wikidata facts

Image: Marmalade spread on bread.jpg

Show 2 more facts

Commons category: Marmalade
native label: Marmalade

Sources (4)

via Wikidata · CC0

~12 min read

Article

28 sections

Contents

Origins
Early history
''A Collection of Above Three Hundred Receipts''
Scottish and English influence
Etymology
Actual
Folk
Creation
Recipe
Common ingredients
Other ingredients
Process
Serving
Characteristics
Nutrition
Commerce
Production companies
Market
Legal definitions
North America
Europe
In popular culture
Paddington Bear
Other mentions
References
Sources
Further reading
External links

Historically, the term marmalade was often used for non-citrus preserves. Mango, pineapple, apricot, and cocoa beans, have been made into marmalade in those cases. In the 21st century, the term refers mainly to jam made with citrus fruits. White sugar (sucrose) is typically used to sweeten marmalade, but sugar substitutes, such as sucralose, aspartame, or saccharin may be used. Artificial dyes and flavouring agents may be added to marmalade to enhance taste, flavour, and appearance.