Editing Marmalade (section)

=== Canadian regulations ===

Under the Food and Drug Regulations (C.R.C., c. 870), marmalade is a standardized food and defined as a food of jelly-like composition that consists of at least 65% water-soluble solids. The regulations permit the use of [[Acidity regulator|pH adjusting agents]] to prevent the marmalade from [[dehydration]], [[Defoamer|antifoaming agents]] to prevent blemishes on surface coatings and enable efficient filling of containers, and an acid ingredient to compensate for the natural acidity of the citrus fruit used. If [[pectin]] is added, the marmalade must contain at least 27% of peel, pulp, or juice of citrus fruit. Class II preservatives may also be used.<ref name="Canregs">{{cite web |url=https://laws-lois.justice.gc.ca/eng/regulations/C.R.C.,_c._870/page-63.html#h-572471 |title=Marmalade |publisher=Consolidated Federal Laws of Canada, Food and Drug Regulations, Government of Canada |date=2019-06-03 |access-date=2019-07-16}}</ref>

The Canadian Food and Drug Regulations (C.R.C., c. 870) specify that [[pineapple]] or [[common fig|fig]] marmalade must be of jelly-like consistency, achieved by boiling the [[pulp (fruit)|pulp]] of juice of the fruit with water, and a [[sweetening]] ingredient. Pineapple or fig marmalade should contain at least 45% of the named fruit.<ref name=Canregs />