Marmalade Ingredients

Marmalade is made from fruit, sugar and water.

Use a single type of citrus fruit, mixed citrus or a citrus and other fruits. Use good quality, ripe fruit (under ripe fruit has poor flavour and less juice) to ensure as much natural pectin and acidity to help the marmalade set plus give a jewel-like colour to your preserve. Use excess rind to make candied peel.
Pectin is what creates the marmalade consistency. All fruit has natural pectin and this pectin is extracted from the fruit during the cooking process. As citrus have a high pectin content, you will not need to add commercial pectin unless making low-sugar/no-sugar marmalade (follow the pectin packaging for directions for this type of preserve). 
Citrus fruit is high in acidity to help the marmalade set. This acidity is also what helps to preserve your marmalade during long-term storage.
When combined with pectin and acid, sugar creates the marmalade consistency. Sugar quantities can be slightly lowered/increased for normal marmalade recipes (depending on how sweet the fruit is). However the sugar can be removed altogether (or lowered drastically) for low-sugar marmalade recipes (i.e. using low-sugar pectin and stevia). Sugar also helps to preserve your marmalade for long-term storage. White sugar or raw sugar is used in marmalade recipes.

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