marmalade
Sign in to saveMarmalade 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
Article
28 sectionsContents
- 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
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.
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.