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Marmalade generally refers to a dense fruit preserve made by cooking fruit with sugar. The term marmalade is most commonly used for those made with oranges, whether it’s prepared by boiling the peel of the orange or with a mixture of both pulp and peel.

Oranges – both bitter and sweet varieties, lemons and citrons are all popular citrus fruit types for marmalade. Citrus fruit make some of the best marmalades because their pith and pips both naturally contain pectin – is it what helps the marmalade set, to create the rich consistency that we are familiar with.


A lovely marmalade on toast, cranberry jam with the turkey, or a classic jelly and peanut butter sandwich… in parts of Southern Italy you may even come across marmellata made of the intensely fragrant bergamot. So what’s in a name?

Whether it’s called marmalade, jam or jelly, across different parts of the world people have been preparing fruit preserves to capture the best of the season’s bounty so that they can enjoy them for the months ahead. There are slight differences between the three, mainly in the part of the fruit that gets used in the preparation.

  • Marmalade: commonly refers to orange marmalade. Made with the whole or cut orange (or a mix of citrus fruits), using the peel and pulp.
  • Jam: made similar to marmalade, but takes on all types of fruit, not just citrus.
  • Jelly: uses the juice of fruit, not the pulp or peel.
Citrus Marmalade