Marmalade is just as popular a topping for toast as jams, jellies and other fruit preserves are, and its strong orange flavor makes it a popular ingredient in some baked goods, as well. Marmalade is a jelly – a fruit preserve made from sugar and fruit juice, as opposed to fruit puree – that has pieces of fruit suspended it it. It is typically made with the juice, flesh and rind of oranges. Seville oranges, or bitter oranges, are the standard citrus used in marmalade (particularly in English marmalades) because their relatively high pectin content allows the preserve to set firmly and their distinctive bitter note is a pleasant contrast to the otherwise sweet orange juice.
While orange marmalade is the most common variety, marmalade can actually be made with other citrus fruits. This is great news for those who aren’t fans of the bitterness that many traditional marmalades contain. These blends – like the Three Fruit Marmalade pictured above – use sweet oranges, lemons, limes and even grapefruits to create a sweeter preserve that still has that zesty citrus flavor.