marmeládou

Marmeládou is a citrus-based fruit preserve closely related to marmalade. It is traditionally made by cooking citrus fruit, most often Seville oranges or a mix of bitter and sweet varieties, with sugar and water until the mixture thickens and attains a gel-like consistency. The rind is typically included, cut into thin strips or small pieces, which gives marmeládou its distinctive texture and a mildly bitter note that contrasts with the sweetness.

Etymology and usage: In several languages, marmeládou is a cognate of marmalade. The English term marmalade derives from the Portuguese marmelada, originally a quince paste, and later came to denote citrus preserves in Western Europe. The form marmeládou appears in some linguistic traditions as a variant or possessive form linked to references to marmalade.

Production and ingredients: Core ingredients are citrus fruit, sugar, and water. Optional lemon juice may be added to balance acidity. The fruit is washed, peeled, and the peels are cut into thin strips. The flesh is simmered with sugar and water, then cooked to a high sugar concentration until it gels. Modern versions may use pectin and can include natural preservatives. Jars are sterilized, the hot marmeládou is filled and sealed to ensure shelf stability.

Variations and uses: Although Seville orange marmeládou is common, varieties include lemon, grapefruit, bergamot, or mixed citrus. It is typically spread on bread or pastries, used as a glaze, or incorporated into desserts. Properly stored in a cool, dark place and refrigerated after opening, marmeládou can last for months.

See also: Marmalade, Jam, Preserves.