CPG Sec. 550.575 Marmalade
Under the Federal Food, Drug, and Cosmetic Act no standard of identity has been established for marmalade. An acceptable guideline is furnished by the definition for "citrus fruit marmalade" published under the Food and Drugs Act of 1906. As given in S.R.A., F.D. No. 2, Rev. 5 issued November 1936, this reads:
CITRUS FRUIT MARMALADE. The jellylike product made from the properly prepared peel and juice, with or without the pulp, of citrus fruit, with sugar or with sugar and dextrose, by cooking with water. It contains, embedded in the mass, pieces of the fruit peel.
We have expressed the opinion that marmalade should contain at least 65 percent soluble solids, by refractometer.
It is customary in making orange marmalade from sweet oranges to use at least 30 pounds of peel and juice with each 70 pounds of sweetening ingredients. When sour or bitter (Seville) oranges are used, it is customary to use at least 25 pounds of peel and juice with each 75 pounds of sweetening ingredient.
We have expressed the opinion that lemon or lime marmalade should contain a minimum of 65 percent soluble solids by refractometer, and be made with at least 25 pounds of peel and juice to each 75 pounds of sweetening ingredient.
A marmalade made from peel and juice of oranges, grapefruit, and lemons might be identified as "Orange, Grapefruit, and Lemon Marmalade," or simply as "Citrus Fruit Marmalade."
Since marmalade is not a food for which a standard of identity has been established, the label should always bear a declaration of ingredients by their common or usual names in descending order of predominance.
We believe the name marmalade should be used only for articles made from citrus peel and juice - articles made from other fruits would be expected to comply in composition and labeling with the standards of identity for fruit preserves, jam and jelly.