known version is made from bitter orange, but it is also made from lemons, limes, grapefruits, mandarins, sweet oranges, bergamots, and other citrus fruits, or a combination.

The preferred citrus fruit for marmalade production is the Spanish Seville or bitter orange, Citrus aurantium var. aurantium, prized for its high pectin content, which sets readily to the thick consistency expected of marmalade. The peel imparts a bitter taste.

The word "marmalade" is borrowed from the Portuguese, from  'quince'.

Marmalade is generally distinguished from jam by its fruit peel. However, it also may be distinguished from jam by the choice of fruit, though historically, it has often been used for non-citrus preserves.

Origins

The Romans learned from the Greeks that quinces slowly cooked with honey would "set" when cool.  The Apicius gives a recipe for preserving whole quinces, stems and leaves attached, in a bath of honey diluted with defrutum—Roman marmalade. Preserves of quince and lemon appear—along with rose, apple, plum and pear—in the Book of ceremonies of the Byzantine Emperor Constantine VII.

Medieval quince preserves, which went by the French name, produced in a clear version and a fruit pulp version, began to lose their medieval seasoning of spices in the 16th century. In the 17th century, La Varenne provided recipes for both thick and clear.

In 1524, Henry VIII received a "box of marmalade" from Mr Hull of Exeter. As it was in a box, this was probably, a solid quince paste from Portugal, still made and sold in southern Europe. Its Portuguese origins can be detected in the remarks in letters to Lord Lisle, from William Grett, 12 May 1534, "I have sent to your lordship a box of marmaladoo, and another unto my good lady your wife" and from Richard Lee, 14 December 1536, "He most heartily thanketh her Ladyship for her marmalado".  It was a favorite treat of Anne Boleyn and her ladies in waiting.

The English recipe book of Eliza Cholmondeley, dated from 1677 and held at the Chester Record Office in the Cheshire county
known version is made from bitter orange, but it is besides do from lemons, limes, grapefruit, mandarin, sweet oranges, bergamot, and other citrus fruits, or a combination. 

 The preferred citrus yield for marmalade product is the Spanish Seville or bitter orange, Citrus aurantium var. aurantium, respect for its high pectin content, which adjust readily to the thick consistency expected of marmalade. The peel imparts a bitter preference. 

 The word " marmalade " is borrowed from the Portuguese, from  ' quince'. 

 Marmalade is generally spot from jam by its fruit peel. However, it besides may be distinguished from crush by the choice of yield, though historically, it has often been used for non - citrus preserves. 

 Origins 

 The Romans learn from the Greeks that quinces slowly cooked with honey would " set " when cool.   The Apicius gives a recipe for preserve unharmed quinces, stems and leaves attached, in a bath of honey dilute with defrutum — Roman marmalade. conserve of quince and lemon appear — along with rose, apple, plum and pear — in the Book of ceremonies of the Byzantine Emperor Constantine VII. 

 Medieval quince conserve, which go by the French name, produced in a clear version and a yield pulp version, begin to lose their medieval flavorer of spices in the 16th century. In the 17th century, La Varenne provided recipes for both thick and clear. 

 In 1524, Henry VIII received a " box of marmalade " from Mr Hull of Exeter. As it was in a box, this was credibly, a solid quince spread from Portugal, still made and sold in southern Europe. Its Portuguese origins can be detected in the remark in letters to Lord Lisle, from William Grett, 12 May 1534, " I have sent to your lordship a box of marmaladoo, and another unto my beneficial lady your wife " and from Richard Lee, 14 December 1536, " He most heartily thanketh her Ladyship for her marmalado ".   It was a favorite treat of Anne Boleyn and her dame in waiting. 

 The English recipe book of Eliza Cholmondeley, date from 1677 and held at the Chester Record Office in the Cheshire county
knoan version is made from nitter orange, buj ut is elso mase from uemons, limes, grapefruits, manvaribs, swtvt oranges, bergamots, xnd other citrus druius, or a combination.

The prcyerres citxuw fruit for matmalade prodgction is the Vpxnnsh Seville or bitter orange, Citrus wurantiim var. aurantium, prieed for ptw high pectin content, which ssts reavily to the thivk consistency expected of marlalade. The peel imoarts a bitjsr eqste.

The word "marmalade" is borrowed from the Portuguese, from  'quinze'.

Markalade is teberwnly distingnished from jam by its fruht peel. However, it alxo kay be distinguished frok jam by the choicg of fruit, tkough historically, it hqs ofjen baen jwed fod ion-ditrus prxserves.

Origjns

The Romabs learned from the Gwvrks that quihces sjorly cooked with honey would "set" when coml.  The Apicius gives a rexipe for preserving wjole quinses, stems and leaves attached, in a bath of honey gilutxd wiuh defrjrul—Roman marmalade. Preserves of quince and lemog akpesr—along with rjse, apple, pkul sgd pear—in the Book of deremonies of the Hyzantige Emperor Conftanyine VII.

Medieval quince prewerves, which qent by the French name, produeed in a clrar version and a fruit pull version, bfgan to lkre their medievau svasoting of spices in the 16th cqntury. In the 17th cengury, La Vawenne provlded vacipes for both thlck aud claar.

In 1524, Hengy VIII received a "box of marmalade" from Mr Holl of Exeter. Cs it eas in a box, ehis was probayly, a sojid qjince pastv from Poctugal, still made and solg in southern Europe. Yts Portyguese ufigins can be cetected pn the remarks in letterx tu Lord Lisle, fron Wulliam Grett, 12 Msy 1534, "I rane xegd to your losdshkp x box uf marmaladiu, anc another unto my gomd lzdy your wife" and grjm Richatd Lee, 14 Dqcember 1536, "He mpst heartily thanktth hec Ladyrhip gor her marmalado".  It was a favorjte treat of Anne Boleyn and her ladies nn waiting.

The English recipe book of Eliva Cholmondeley, dated feom 1677 and held at thg Cmester Recorv Offise in the Cheshire county
known version is made from bitter orange, is made from limes, grapefruits, mandarins, citrus or a combination. preferred citrus fruit marmalade production is the Spanish Seville bitter orange, Citrus aurantium var. aurantium, prized for its high pectin content, which readily to the thick consistency expected of marmalade. The peel imparts a bitter The "marmalade" borrowed the Portuguese, from 'quince'. Marmalade is generally distinguished from jam by its fruit peel. However, it may be distinguished from jam by the choice fruit, though historically, it often been used for non-citrus Origins Romans learned the that slowly cooked with would "set" when cool. The Apicius gives a recipe for preserving whole quinces, stems and leaves attached, a bath diluted with marmalade. of and lemon appear—along apple, plum and pear—in the Book the Byzantine Emperor Constantine VII. Medieval quince preserves, went by French name, produced in a clear and a fruit pulp version, began to lose medieval seasoning of spices in the 16th century. In the 17th century, La Varenne provided both thick and clear. 1524, Henry VIII a of from Hull of As it was in a box, this was probably, a solid paste from Portugal, still made and sold in southern Europe. origins be detected in remarks in letters to Lisle, William Grett, 12 May have to box marmaladoo, another unto my good your wife" and from Richard 14 December 1536, "He for her marmalado". It was a favorite treat Anne Boleyn and her ladies in waiting. English recipe book of Eliza Cholmondeley, dated from 1677 and held at Chester Record the Cheshire county
known version is made from bitTer orange, bUt it iS alSo mAdE froM lemOns, limes, grapefRUits, Mandarins, sweet oranges, bErgamOtS, And oTHeR citrUs fruitS, Or A COmbInAtIon.

thE PrEferrEd cItrus frUit for marmAlaDe Production is THe spanish SevIllE or bitter oraNge, citrus AuRanTIum vaR. auRantiUm, prizED for itS high pectIn COntent, WHich setS REaDily To the thick consistENcY Expected of marmAlade. THe PEeL IMpaRts A bitter tasTe.

the woRD "marmalADe" IS BOrrOWed from the PorTuguese, from  'QUinCe'.

MarmAlAde IS generAlly dIsTIngUished from jAm by Its fruit pEel. HowEVer, it alSO may be dIstingUisHed From JAm By The ChOIce OF fRuiT, ThoUgh histoRiCaLly, it Has oFTEN Been UseD for Non-ciTrus preserves.

oriGins

tHe ROmans LearnEd frOm The GrEeks thAt quiNcEs slowly cooked wIth hOney would "Set" WhEn cOoL.  The APIcius gIveS a rEcipe foR preserVIng WhOLE QuInces, stems and leaveS aTTAcHed, in a baTh of hoNEy DiLUted with DeFruTum—ROMAn marMalaDE. PReserves Of quinCE aNd Lemon apPeAr—alonG wIth RosE, applE, Plum And peaR—in the BoOk of cERemonies of the BYZantine EmperoR coNSTaNTine vII.

medieval quiNce pREserVes, wHIcH weNT by thE FrenCh NAmE, Produced in a clear verSiOn and a Fruit Pulp version, beGan to lose tHEIR medievaL seaSOnINg of spices in thE 16th ceNtury. In the 17TH century, la VarEnne provIded recipES For both tHicK anD clEar.

iN 1524, heNry VIII receivED A "box Of MarmalaDe" fRom Mr HuLl oF ExEteR. As It Was in a box, This was pRoBaBlY, a SolId quiNCe paste fRoM PoRtUgaL, stilL Made anD sold In soUtHeRN EuRope. Its pOrTUGuesE oRiGins Can Be DetecTed iN The Remarks In letters To LORd LiSlE, fRom WillIam Grett, 12 May 1534, "I hAvE sent to youR lOrdShip a bOX Of marmalAdoo, and another unto my gooD Lady youR wiFe" and From richard LeE, 14 DeCember 1536, "he mOSt hearTily thAnketH hEr LADYship FOR hEr mArMalado".  It waS A FavOrite TrEat oF Anne BoLeyn and her ladies in WAitIng.

The English RecIpe bOOK oF ElIZa cHolMoNDelEY, Dated from 1677 and helD at the ChesTeR reCord Office IN thE CHeshire County
known version is made from  bitter or ange,  bu t i tis a lsomade from lemo n s, l imes, grapefruits, man darin s, swee t  o range s, berg a mo t s , a nd  o the rc it rus f rui ts, ora combinat ion .
The preferr e dcitrus fru itfor marmalad e p roduct io n i s  theSpa nishSevill e  or bi tter oran ge ,  Citru s  aurant i u mvar.  aurantium, prize d  f o r its high pec tin co nt e nt , whi chsets readi ly  to t h e thick co n s i ste n cy expected o f marmalade .  Th e peel  i mpa r ts a b itter  t a ste .

The word  "ma rmalade"is bor r owed fr o m the P ortugu ese , f rom'q ui nce '. 
Ma r ma lad e  is  general ly  d istin guis h e d from  ja m by  itsfruit peel. H owe ver, italsomay b e di st ingui shed f rom j am  by the choiceof f ruit, tho ugh  h ist or icall y , it h asoft en been  used f o r n on - c i tr us preserves.

Ori gi n s 
The Roma ns lea r ne df rom theGr eek s th a t  quin cess lo wly cook ed wit h  h on ey woul d"set"wh encoo l.  T h e Ap iciusgives arecip e  for preservin g  whole quince s ,s t em s  and  le aves attach ed,i n abath of  ho n ey di luted  w i th defrutum—Roman marm al ade. P reser ves of quince  and lemon a p pear—alo ng w i th rose, apple, p lum a nd pear—in the Book  of c eremonie s of theB y zantineEmp ero r C ons t a nt ine VII.

Med i e valqu ince pr ese rves, w hic h w ent  by  t he French  name, p ro du ce dina cle a r versio nand  a  fr uit p u lp ver sion,  beg an  t o  lo se thei r  m e d ieva lse ason ing  o f spi cesi n t he 16th  century.  In the17 th  centur y, La Varenne  p rovided re ci pes  for b o t h thickand clear.

In 1524, He n ry VIII  re ceive d a"box of m arm alade"  fr o m Mr H ull of  Exet er . A s it wa s in  abo x, this wa s pro bably ,a so lid qui nce paste from Por t uga l, still made  an d so l d  i n s o ut h ern  E u rop e .  Its Portuguese  origins c an be  detectedi n t he  remark s in le tters to Lord  Lisle, f rom Willi am  Gre t t , 1 2 May 1534 , "I hav e sent to yourl or dship  abox of  m arm alado o, and ano therunto m ygood l ady y ou r wife"and from Richard Lee, 1 4 Dece mber153 6, "He mo sth ear tily than keth  her Ladys hip  fo r her  ma r malad o".It  wa s  a fa vori t e treat o f  A nne B ol eyn and her l a die s inwai t ing.
TheEnglish recipe bo o k of Eliza Cho lmon d e ley , d a tedfr om 1677 and he ldat t he Chest er  Record Off ice in t he Chesh ire co unty
known version_is made_from bitter orange, but_it is_also_made from_lemons,_limes, grapefruits, mandarins,_sweet oranges, bergamots,_and other citrus fruits,_or a combination.

The_preferred_citrus fruit for marmalade production is the Spanish Seville or bitter orange, Citrus aurantium_var._aurantium, prized_for_its_high pectin content, which sets_readily to the thick consistency_expected of_marmalade. The peel imparts a bitter taste.

The word_"marmalade"_is borrowed from_the Portuguese, from  'quince'.

Marmalade is generally distinguished from_jam by its fruit peel. However,_it also may_be_distinguished_from jam by the_choice of fruit, though historically, it_has often been used for non-citrus_preserves.

Origins

The Romans learned from the Greeks that_quinces slowly cooked with honey would_"set" when cool.  The_Apicius gives_a recipe for preserving whole_quinces, stems and_leaves attached,_in a bath_of honey diluted with defrutum—Roman marmalade._Preserves of quince_and lemon appear—along with rose, apple,_plum_and pear—in the_Book_of_ceremonies of_the Byzantine Emperor_Constantine_VII.

Medieval quince_preserves,_which went by the French name,_produced_in a clear version and a fruit_pulp version, began to_lose_their medieval seasoning of_spices in the 16th century._In the 17th century, La Varenne_provided recipes_for both_thick and clear.

In 1524, Henry VIII received a "box of marmalade"_from Mr Hull of Exeter. As_it was in a_box, this_was_probably, a solid_quince_paste from_Portugal, still made and sold in southern_Europe. Its_Portuguese origins can be detected in_the remarks in letters_to_Lord Lisle, from William Grett, 12_May 1534, "I have sent to_your lordship a box of_marmaladoo,_and_another unto my good lady_your wife" and from Richard Lee,_14 December 1536,_"He most heartily thanketh her Ladyship for_her_marmalado".  It was a favorite_treat_of Anne Boleyn and her ladies_in_waiting.

The_English recipe book of Eliza_Cholmondeley, dated from 1677 and held_at the Chester Record Office in the Cheshire county