Food - Drink

Why You Don't Need To Add Pectin To Homemade Marmalade

By RYAN CASHMAN

More distinct than the average jam or jelly, marmalade is a uniquely British obsession, and if you're in love with these citrus preserves and want to make your own, there are a few tips to know before you begin. First of all, don't bother to buy powdered pectin; many preserves need this ingredient in order to set, but marmalade does not.

Unlike jams or jellies, marmalade utilizes the entirety of the citrus fruit, and whether you use lemons, grapefruit, or classic Seville oranges, all citrus rinds are very high in pectin. By including the skin when you cook your fruit, the pectin is released and helps the marmalade to gel with nothing more than sugar and optional flavorings added.

Along with solidifying the marmalade, the addition of the chopped citrus rind adds the characteristic sour and bitter notes to the otherwise sweet spread, as well as some textural contrast. A snack of good marmalade on a slice of toast will convince those who have never tried this preserve that Paddington Bear was on to something.

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