LEMON MARMALADE

The reduced peel ratio (half compared to orange marmalade) prevents excessive bitterness from lemon pith, which contains more limonin than orange pith. The 1.25:1 sugar-to-fruit ratio creates the proper osmotic environment to draw out pectin from the peel and membranes, while the high sugar concentration (approximately 65% in the finished product) inhibits microbial growth and achieves gel formation. Lemon's naturally high pectin content and acidity (pH 2-3) work synergistically to form a stable gel network without added pectin.