This slide will help us to know about- Marmalade – 1.Introduction 2.Ingredients 3.Jelly marmalade 4.Jam marmalade 5.Flowchart – Processing of marmalade

1. Dr. Kalam Agricultural College
Kishanganj
Submitted by –
 PIYUSH GUPTA
 DKAC/033/2017-18
Post-harvest Management and value Addition of Fruits and vegetables
AFS-322 [2(1+1)]
Assignment on –
Making Marmalades of Citrus Fruits
Submitted to –
 Dr. D.P. Saha
 Dr. S.S. Solankey

2. Making Marmalades of Citrus Fruits

3. Contents
 Marmalade – Introduction
 Ingredients
 Jelly marmalade
 Jam marmalade
 Flowchart – Processing of marmalade

4. MARMALADE
• This is a fruit jelly in which slices of the fruit (or) its peel are suspended.
• The term is generally used for products made from citrus fruits like oranges
and lemons in which shredded peel is used as the suspended material.
• Citrus marmalades are classified into –
(1) Jelly marmalade
(2) Jam marmalade.
• The FPO specifications for marmalade are TSS- 65% and fruit juice - 45%
of the prepared product.

5. Ingredients
Ingredients Quantity
 Pectin Extract 1 litre
 Sugar 750 gm
 Shredded Peel 62 gm

6. Jelly marmalade
• It is prepared from the clarified pectin extract.
• The following combinations give good quality of jelly marmalade:
 Sweet orange (Malta) and khatta or sour orange (Citrus aurantium) in the ratio of 2:1 by
weight. Shreds of Malta orange peel are used.
 Mandarin orange and khatta in the ratio of 2:1 by weight. Shreds of Malta orange peel are
used.
 Sweet orange (Malta) and galgal (Citrus limonia) in the ratio of 2:1 by weight. Shreds of
Malta orange peel are used.

7. Jam marmalade
• The method of preparation is practically the same as
that for jelly marmalade.
• In this case the pectin extract of fruit is not clarified
and the whole pulp is used.
• Sugar is added according to the weight of fruit,
generally in the proportion of 1:1.
• The pulp-sugar mixture is cooked till the TSS content
reaches 65 per cent.

8. Fruit
(firm, not over ripe)
Washing
Cutting into thin slices
Boiling with water
(1.5 times the weight of fruit for about 20-30 minutes)
Addition of Citric acid during boiling
(2g/kg of fruit)
Flowchart – Processing of Marmalade

9. Pectin test
(for addition of sugar)
Addition of sugar
Boiling
Judging of end-point
(sheet/drop/temperature test)
Removal of scum or foam
(one teaspoon edible oil added for 45 kg of sugar)
Colour and remaining citric acid added
Straining of extract

10. Filling hot into clean sterilized bottles
Waxing
(Paraffin wax)
Capping
Storage at ambient temperature

11. Thank you !