This study investigated the effect of black plum peel puree (40–60%) and pectin (0.3−0.6%) concentrations on the chemical compositions, sensory attributes, rheological, and textural properties, antioxidant activity, and total phenolic compounds of black plum peel marmalade as a novel food. Increasing the black plum peel pure enhanced the acidity, apparent viscosity, textural properties, antioxidant activity, and total phenolic compounds, while reduced the flavor, color, spreadability, adhesiveness, and total acceptance. The increase of pectin led to a rise in apparent viscosity, firmness, and consistency of instrumental method and decreased antioxidant activity, spreadability, and color scores. The sample with 50% black plum peel puree and 0.4% pectin had the highest acceptability. It was found that black plum peel marmalade behaved as a pseudo-plastic fluid. The power-law model was found to be the most appropriate to fit the flow curves of black plum peel marmalade. Overall, the black plum peel can be suitable as a raw material for marmalade production.

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