Marmelade

Marmelade is a fruit preserve prepared from citrus fruit, most commonly oranges, lemons, or grapefruits. It differs from other jams by the inclusion of citrus peel, which provides bitterness, aroma, and a speckled, translucent texture.

Etymology and regional usage: The word Marmelade traces to the Portuguese marmelada, quince paste, but in English it came to denote citrus preserves. In German-speaking countries Marmelade is often used as a generic term for fruit spreads, while the exact citrus variety is specified (for example Orangenmarmelade).

Preparation: Fresh fruit is washed, cut, and simmered with water and sugar until a gel forms, typically tested by the cold plate method. The rind is either finely chopped or sliced to retain bite. Pectin from the fruit and the slow evaporation contribute to thickening. Jars are sterilized and filled while hot to preserve the spread.

Varieties and serving: The best-known form is Seville orange marmalade, prized for a balance of sweet and bitter with a generous peel presence. Lemon, lime, or grapefruit marmalades are common, and recipes range from chunky to smooth. Marmalade is a traditional breakfast spread in several regions and is often paired with bread, toast, or pastries; it can also flavor sauces and baked goods.

History: Marmalade has roots in early modern Europe, evolving from quince paste in Portugal to citrus versions popular in Britain from the 18th century onward. Commercial production expanded in the 19th and 20th centuries, contributing to regional culinary identities.