Understanding Marmalade and Gelatinous Texture
Marmalade is different from jam and jelly because it’s made using the whole fruit, including the peel. The peel gives marmalade its signature bitterness and depth of flavor.
The gelatinous texture comes from pectin, a natural fiber found in citrus fruits. When boiled with sugar and acid, pectin thickens the marmalade, giving it that beautiful set.
Some oranges (like Seville oranges) are naturally high in pectin, but if you’re using sweet oranges, you may need to add extra pectin or lemon juice to help it set properly.
Choosing the Best Oranges
The choice of oranges makes a huge difference. Here are some options:
Seville Oranges: The traditional choice for marmalade, high in pectin and wonderfully bitter.
Navel Oranges: Sweeter, less bitter, but require added pectin.
Blood Oranges: For a gorgeous red hue and unique taste.
Mandarins or Clementines: Mild and sweet, but peel needs to be used carefully.
💡 Pro Tip: If you can’t find Seville oranges, mix sweet oranges with a couple of lemons to balance sweetness and ensure enough pectin.
