Discover how citrus becomes marmalade. Learn safe methods, using different citrus varieties, troubleshooting tips, & marmalade versatility.
What’s featured in this class
An overview of citrus marmalade and why it’s different from other preserves
Research-based marmalade methods, including long-boil and added-pectin approaches
Common marmalade challenges and how to address them
Ideas for using marmalade in everyday cooking
This free online class, taught by the UC Master Food Preservers Online Delivery Program, focuses on food safety principles and practical techniques for making marmalade at home.
You’ll learn how different citrus varieties, such as oranges, lemons, and grapefruit, affect flavor, texture, and finished marmalade quality. The class compares traditional marmalade methods with quicker approaches using added pectin, with an emphasis on the science and safety behind each process.
Presenters will also cover common marmalade problems, such as bitterness or setting issues, and share practical ideas for using marmalade in both sweet and savory dishes.
