Recent press reports about the way marmalade will be labelled in future created a number of conflicting reports about what the changes will mean for UK marmalade producers. Far from changing our understanding of a heritage preserve, the new rules will mean that marmalade is, as it always has been, a citrus product and will be labelled with the name of the citrus e.g. Seville orange marmalade. This will help especially exporters to EU countries where the use of the word “marmalade” is often attributed to a fruit spread. Coincidentally, my MP Tessa Munt had secured a debate “ regulation of the marmalade market” in the House of Commons, a couple of weeks after the press reports.
Last year I went to see Tessa with my concerns about the use of the word marmalade on jars made from a combination of citrus and non citrus ( e.g. Orange and Rhubarb) or citrus and vegetable ( e.g Lemon and Horseradish). Also, marmalades labelled with a total sugar content below the regulated 60% chiefly 50-59%. The Jam and Similar Products Regulations, 2003 make it clear that marmalade is made from citrus and the total sugar content in the jar should be 60%. Reduced sugar marmalades are 25-49%. There is no listing for 50-59%, a loophole exploited by some manufacturers.
Under the Windsor Agreement, Northern Ireland will amend their Jam and Similar Products Regulations in June 2026. The Breakfast Foods ( Amendment ) Regulations ( Northern Ireland) 2026, section 4 amends the Jam and Similar Products (Northern Ireland) Regulations 2018. Total sugar content of sweet preserves will no longer be listed on a label. Instead, nutritional information will list the percentage of sugar within the value of carbohydrate.
The proposed changes to labelling ( once adopted by England, Wales and Scotland) will also allow the UK to align with EU countries to label any fruit spread as marmalade e.g Strawberry Marmalade and the 60% sugar content might not be universal. In recent years, the annual Marmalade Awards in Penrith has awarded Golds to many entries not made entirely from citrus or with a total sugar content of 60%. In 2025, Double Golds ( a top award) were awarded to a Yuzu and Pear ( citrus and non citrus) and an Amalfi Lemon Marmalade with 54g total sugar content. Aren’t we gradually losing a heritage product?
Last December, Tessa asked me to write a briefing paper and subsequent responses to questions from her office. There was a last minute scramble to assimilate the implications of the new labelling rules. At the end of Tessa’s speech, on 15th April she had five requests for the Minister of State, DEFRA, Dame Angela Eagle. These referred to sugar percentages to determine the type of marmalade, the use of refractometers to measure the percentage of sugar in the jar, enforcement of the permitted additional ingredients in marmalade, mandatory labelling of nutritional information, and new legislation permits that only citrus fruits can precede the word “marmalade” on labels.
Dame Angela Eagle’s responses touched on the 60% total sugar content and enforcement of the permitted ingredients as listed in current regulations. Follow up questions in writing from Tessa Munt will be sent to the Minister. It was a privilege to attend the debate and if you wish to read more, the full text is in the Hansard link below.