The definition of marmalades

The name of marmalades is generally associated with the product made from citrus fruits, such as orange, grape fruit and lemon, in which the shredded peel is included as the suspended material.

The name of marmalades comes from the Portuguese word for quince marmelo the fruit from which this preserve was originally made.

The first English recipe for quince marmalade, based on the Portuguese preserve of this firm and sour fruit appeared in 1524 cookbook.

Marmalade is compositionally prescribed in United Kingdom and European Union law. It is a jam that is manufactured exclusively from citrus fruit, and the normal fruit to be used is the Seville orange.

The legislation requires marmalade to contain a minimum of 20 g of citrus per 100 g of product.

In the traditional marmalade no particle of the fruit is wasted. The juice flavors the syrup or jelly, pith and pips contribute pectin and their own bitter tang, whole the peel, sliced thick or fine according to taste, lends the preserve its distinctive taste, texture and appearance.

Jelly marmalades are among the most popular of marmalades and are made with juice extracted from fruit and which is normally clarified before used.

However jam marmalade is practically made by the method used for preparation of jelly marmalade except the pectin extract is not clarified.
The definition of marmalades