This study aimed to examine the possibility of producing marmalades from the fruit pulp of the red and white varieties of card6n dato (Stenocereus griseus). We developed the formulations of the marmalades and evaluated their stability during three months of storage at room temperature. As first step, we characterized the fruits of the two color varieties, observing that despite the considerable difference between both color varieties, there were no significant differences in average weight, dimensions and proportion of pulp, skin and seeds. The pulp of the two color types had high pH (5.2) values and low contents of reductor sugars (3.59 g/ 100 g white variety 2.23 g/ 100 g red variety), non reductor sugars (0.75 g/ 100 g white variety and 2.03 g/ 100 g red variety), pectin (0.14 g/ 100 g white variety and 0.23 g/ 100 g red variety) and acids (7.67 g/ 100 g white variety and 0.15 g/ 100 g red variety). It is needed to include sugar, pectin, and citric acid in the marmalade formula. The first marmalades produced were gummy, a problem that we solved adding the acid from the beginning of the making process. During the three months of storage, the marmalades had good acceptance by the evaluators, this despite slight fluctuations observed in pH, solid contents, and acidity.