Marmalade has long been a staple of British breakfasts. This odd mixture of orange rind and sweetened pulp has graced many a slice of toast, muffin, scone, or as the case may be. But what is marmalade?

In the English language, and in EU law, marmalade refers to any preserved citrus fruit. Peel or no peel is a matter of preference rather than definition. These days I like the peel and the sharp bitterness it grants, but there are many who prefer no peel / no bitterness.

In Portugal, “marmalada” refers only to a solid gel made from quinces.  In many European countries a word sharing a root with “marmalada” refers to any preserved fruit, in the same way that British English uses “jam” and US English uses “jelly”.

The use of “marmalade” to refer to preserved citrus fruits is a cause of some friction in the EU, but nothing is new there 😉

So, how can I make you rethink marmalade? Let me give you a couple of links to look at.

Quince marmalade.

Lime marmalade.

Quince allows you to experience the food that started off a whole genre – you are eating history. Lime marmalade is a wonderful thing to have in the depths of winter, a little slice of summer to brighten up a dark winter’s day, and completely different to orange marmalade.

Go on. Treat yourself to some deliciousness 🙂