Tell us about your production challenge

Legend has it that the word ‘marmalade’ is a derivate of “Marie est Malade”. Supposedly, the acidic-sweet mixture was offered to Marie Antoinette when the Queen of France fell malade. Whatever the true origins of the name, marmalade processing equipment has quickly made the golden spread a pick-me-up for the masses.

Which marmalade equipment do you need?

Capping Machine for Jars

In production lines that involve sterilization processes, jars that are not properly capped may expl...

Marmalade and Jam Processing Machine

When producing jams and marmalades, preserving the natural flavours, aromas and colors...

Vacuum and pressure cooker for fruits and vegetables

When producing fruit-based products such as marmalades or ice cream ...

Concentrator for fruit puree preparation

Fruit puree is often an ingredient of various fruit-flavored yogurts, which someti...

Emulsifier and mixer for gelling agent

When making jams and marmalades, gelling agents, such as pectin, are used to thicken...

Rotating stencil depositor

Do you need to produce patterned products in good volumes but are concerned about quality? Tradit...

Depositor for caramel, jam and toffee

Do you have a multi product line that you wish could handle high and low viscosity ma...

Vacuum cooker for concentrating sauces and purees

When producing high quality prepared fo...

Multi-functional food processor for a high sugar percentage pastes production

For the ...

Food processor for making fruit jams for pastries

In a bakery environment fruit jams are ...

Easy to use food processor for gastronomy sauces and pastes

For the development and prod...

Industrial vacuum cooker

Batch cookers can be highly inflexible and inefficient, relying on maximum fill levels to operate we...

Self-adhesive linear labeling machine for bottles

It is vital to have precise and long-lasting labels on bottles to avoid...

Hygiene washer for food utensils

Thorough and quick cleaning of kitchen utensils, such as baskets, knives, trays, and other ...

Wrap-around case packer for cans or bottles

When it comes to beer packaging, most of the manufacturers use plain box carto...

Multifunction case packer for bottles and jars

New ways of packaging products are popping up all the time on the market. T...

Batch cooker for fruit puree

The fruit pulp is used in many different bakery products, especially as a filling. Since fruit ...

Fruit pulping machine

When making fruit pulp, a pulping machine helps you remove seeds, stems, and skins from your fruit. How...

Select your marmalade process

Contact us

Tell us about your production challenge

When selecting production equipment for a production plant, it is important to talk to someone with experience in your field. Our industry experts have experience with various industrial applications. We’d love to help you!
Contact us

Control marmalade temperature with heating and cooling equipment

Heat combines your fruit pulp, sugars, pectin, and edible acids into marmalade, and it takes 15-30 minutes of boiling for gelation to form. Temperatures may reach up to 80°C in a vacuum cooker and up to 105°C in an open kettle.

But you then need to quickly cool down the mix to avoid caramelization of the sugar content. Moreover, prolonged cooking risks turning your gold-colored marmalade into a brown semiliquid.

Marmalade processing requires one part per five of fruit content

There is a fine line between marmalade and jam, but the former contains fruit peel in the mixture. Besides its high nutritional value, the citrus rind a rich source of pectin that gives the finished product its texture and spreadability.

Moreover, marmalades contain a minimum 20% fruit ingredient in the final product. A packaged jar must have at least 7.5g fruit content obtained specifically from the endocarp for every 100g of marmalade.

Sugars extend marmalade shelf life and enrich the finished product

Sugars are a key component of marmalade and, together with pectic substances, they help to build the natural gel-frame that holds the product’s consistency. Another major function of sugars is preservation. By locking in moisture, sugars keep bacteria from attacking the marmalade and extend the natural shelf life of the final product.

You may use a range of foodstuffs with sweetening properties, including honey and fructose syrup. Brown sugar is a secret ingredient used to give the finished marmalade an amber tint and a more candied flavor.

Processing steps involved in marmalade making

Let's talk about your project!

Tell us about your production challenge and connect directly with leading manufacturers worldwide
All your data is kept confidential