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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.

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Marmalade sterilization

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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.