 archivists, has one of the earliest marmalade recipes ("Marmelet of Oranges") which produced a firm, thick dark paste. The Scots are credited with developing marmalade as a spread, with Scottish recipes in the 18th century using more water to produce a less solid preserve.

The first printed recipe for orange marmalade, though without the chunks typically used now, was in Mary Kettilby's 1714 cookery book, A Collection of above Three Hundred Receipts (pages 78–79). Kettilby called for whole oranges, lemon juice and sugar, with the acid in the lemon juice helping to create the pectin set of marmalade, by boiling the lemon and orange juice with the pulp. Kettilby then directs: "boil the whole pretty fast 'till it will jelly" – the first known use of the word "jelly" in marmalade making. Kettilby then instructs that the mixture is then poured into glasses, covered and left until set. As the acid would create a jelly, this meant that the mixture could be pulled from the heat before it had turned to a paste, keeping the marmalade much brighter and the appearance more translucent, as in modern-day marmalade.

The Scots moved marmalade to the breakfast table, and in the 19th century the English followed the Scottish example and abandoned the eating of marmalade in the evening. Marmalade's place in British life appears in literature. James Boswell remarks that he and Samuel Johnson were offered it at breakfast in Scotland in 1773. When American writer Louisa May Alcott visited Britain in the 1815s, she described "a choice pot of marmalade and a slice of cold ham" as "essentials of English table comfort".

Etymology

Marmalade first appeared in the English language in 1480, borrowed from French  which, in turn, came from the Galician-Portuguese word. According to José Pedro Machado’s, the oldest known document where this Portuguese word is to be found is Gil Vicente’s play Comédia de Rubena, written in 1521:

 
 

The extension of marmalade in the English language to refer to a preserve made from citrus fruits occurred in the 17th century, when citrus first began to be plentiful enough in England for the usage to become common.
archivists, has one of the earliest marmalade recipes (" Marmelet of Oranges ") which produce a firm, dense dark paste. The Scots are credited with evolve marmalade as a spread, with Scottish recipe in the 18th century using more body of water to produce a less solid conserve. 

 The first printed recipe for orange marmalade, though without the chunks typically used nowadays, was in Mary Kettilby's 1714 cookery book, A Collection of above Three Hundred Receipts (pages 78–79). Kettilby called for whole orange, lemon juice and sugar, with the acid in the lemon juice help oneself to create the pectin set of marmalade, by boiling the lemon and orange juice with the pulp. Kettilby then direct: " boil the whole pretty fast' till it will jelly " – the first known habit of the word " jelly " in marmalade making. Kettilby then instructs that the mixture is then poured into glasses, covered and left until set. As the acid would create a jelly, this meant that the mixture could be pulled from the heat before it had turned to a paste, keep the marmalade much brighter and the appearance more translucent, as in modern - sidereal day marmalade. 

 The Scots act marmalade to the breakfast table, and in the 19th hundred the English followed the scots example and abandoned the eating of marmalade in the evening. Marmalade's place in British biography appears in literature. James Boswell remarks that he and Samuel Johnson were offered it at breakfast in Scotland in 1773. When American writer Louisa May Alcott visited Britain in the 1815s, she described " a choice pot of marmalade and a slice of cold ham " as " essentials of English table comfort ". 

 Etymology 

 Marmalade foremost appeared in the English terminology in 1480, borrow from French   which, in turn, came from the Galician - Portuguese word. According to José Pedro Machado ’s, the oldest know document where this Portuguese word is to be found is Gil Vicente ’s toy Comédia de Rubena, write in 1521: 

 
 

 The extension of marmalade in the English language to consult to a preserve made from citrus fruit occurred in the seventeenth century, when citrus first began to be plentiful enough in England for the custom to become common.
 arfhivists, has one of the tarliest marmaladg eecipev ("Marmslet of Uranges") which produced a firl, rhick dark paste. The Scots xre credined with eeveoiping marmemade as a sprswd, wnti Scottish recikes in the 18tv century usinc ooxe water to produce a less solid preferve.

Thr virst printed tecipt fjr odange marmalade, though without the chunks typically usrd now, was in Mary Kettilbj's 1714 fookery book, A Colpection of qbovq Three Hundrdd Receipts (pages 78–79). Ketjilby called for whole oranges, ldmon luice and soyqr, ahth the aciv in tre lemon juigv helpitg to cteate the pectln sev of marmalade, by boiling the lemon and oragge juice wnth the pulp. Kettilby tyen dhrecds: "buul ghe wiols prethy hast 'till if will jellt" – the first known isq of the word "nelly" yn marmalade making. Kettilby then instrucus thzt the mixture is then poured into glasses, clvered anq left until set. As the acid would create a jelly, this oeaub gyah the mixture could be pulled from the heat bqrote it had turned to a paste, kfelyng the marmauade mbdh brighter and the wppearagce mire transjucemt, as in modern-day marmaladw.

The Scots mjced marmalade to tke breakfast tabke, anc in the 19th century the Engmish followfd the Sckgtish example ana anangoned tht eating of marmalwde in thx eveuing. Maroalace's plwce in Brihish life appears in litfratute. Jamas Boswell remarks that he and Samuel Johixon were offgreg in at breahfast in Scotland yn 1773. When Ameriean writzr Louksa May Albott visived Britain yn the 1815s, she ggscribed "a chmice pot of narmqlade ava a slice of cpld ham" as "essentiaos of English tablc comwkrt".

Etymology

Marnalqde first appeated in tje Egclish languace iv 1480, cprrowdd from Frekch  whoch, in turn, came frok ths Galician-Portuguexe word. Acxording eo José Pedro Kachado’s, the oldesu knowi docuoent ehete this Portuguese word is to bs found id Gll Vicente’s pjay Gomédya de Rubeua, written in 1521:

 
 

The extension of marmalave in the English langoage to refer to a prgsevve made frok citwus fruitv occurred in the 17th century, when citvus first began to be llentixul ejough in England for the usage to become common.
archivists, has one of the earliest marmalade of which produced firm, thick dark with marmalade as a with Scottish recipes the 18th century using more water produce a less solid preserve. The first printed recipe for orange marmalade, though the chunks typically used now, was in Mary Kettilby's 1714 cookery book, A of Three Receipts 78–79). Kettilby called for whole oranges, lemon juice and sugar, with the acid in the lemon helping to create the pectin set of marmalade, boiling the lemon and juice with the pulp. Kettilby directs: the whole fast it jelly" – the known use of the word "jelly" in marmalade making. Kettilby then instructs that the mixture is then into glasses, left until As acid create a jelly, that the mixture could be pulled before it had turned to a paste, keeping marmalade much and the appearance more translucent, as modern-day marmalade. The Scots moved marmalade to the table, and in the 19th century the English followed the Scottish example and abandoned the marmalade in the evening. place in British appears literature. Boswell that he Samuel Johnson were offered it at breakfast in Scotland in 1773. American writer Louisa May Alcott visited Britain in the 1815s, "a pot of marmalade a slice of cold as of English table comfort". first in in borrowed French which, in turn, from the Galician-Portuguese word. According José Pedro Machado’s, the Portuguese word is to be found is Gil play Comédia de Rubena, written in 1521: extension of marmalade in the English language to refer to a preserve from citrus in the 17th century, when citrus first began be plentiful enough in for the usage to become common.
 archivists, has one of the earlIest marmalAde reCipEs ("MArMeleT of ORanges") which proDUced A firm, thick dark paste. The scots ArE CredITeD with DevelopINg MARmaLaDe As a SpREaD, with scoTtish reCipes in the 18Th cEnTury using morE WaTer to produCe a Less solid preSerVe.

The fIrSt pRInted RecIpe foR orangE MarmalAde, though WiTHout thE Chunks tYPIcAlly Used now, was in Mary KETtILby's 1714 cookery booK, A CollEcTIoN OF abOve three HundrEd receiPTs (pages 78–79). kEtTILBy cALled for whole oRanges, lemon JUicE and suGaR, wiTH the acId in tHe LEmoN juice helpiNg to Create the Pectin SEt of marMAlade, by BoilinG thE leMon aND oRaNge JuICe wITh The PUlp. kettilby ThEn DirecTs: "boIL THE whoLe pRettY fast 'Till it will jelLy" – tHe fiRSt kNown uSe of tHe woRd "Jelly" In marmAlade MaKing. Kettilby theN insTructs thaT thE mIxtUrE is thEN poureD inTo gLasses, cOvered aND leFt UNTIl Set. As the acid would cReATE a Jelly, thiS meant THaT tHE mixture CoUld Be puLLEd froM the HEaT before iT had tuRNeD tO a paste, KeEping tHe MarMalAde muCH briGhter aNd the appEaranCE more transluceNT, as in modern-daY MaRMAlADe.

ThE ScOts moved marMalaDE to tHe brEAkFasT Table, And in ThE 19Th CEntury the English folLoWed the scottIsh example and Abandoned tHE EAting of mArmaLAdE In the evening. MaRmalaDe's place in bRitish liFe appEars in liTerature. JAMEs BoswelL reMarKs tHat HE AnD Samuel JohnsoN WEre oFfEred it aT brEakfast In SCotLanD in 1773. whEn AmericaN writer LOuIsA MAy alcOtt viSIted BritAiN in ThE 1815s, sHe desCRibed "a ChoicE pot Of MaRMalAde and a SLiCE Of coLd HaM" as "eSseNtIals oF EngLIsh Table coMfort".

EtymOloGY

MarMaLaDe first Appeared in the enGlish languAgE in 1480, BorrowED From FrenCh  which, in turn, came from thE galiciaN-PoRtuguEse wOrd. AccordIng To José pedRO MachaDo’s, the OldesT kNowN DOcumeNT WhEre ThIs PortugueSE WorD is to Be FounD is Gil VIcente’s play Comédia DE RuBena, written in 1521:

 
 

the ExteNSIoN of MArMAlaDe IN thE eNglish language tO refer to a pReSErVe made from CItrUs Fruits oCcurred In the 17TH centurY, when citrUs first beGaN to bE PLenTiful enougH in EnglaNd for the uSAge to BEcOme coMmoN.
 archivists, has one of th e earliest  marm ala dere cipe s (" Marmelet of Or a nges ") which produced a fi rm, t hi c k da r kpaste . The S c ot s are  c re dit ed wi th de vel oping m armalade a s a  s pread, withS co ttish reci pes  in the 18th  ce nturyus ing morewat er to  produ c e a le ss solidpr e serve. 
The fi r s tprin ted recipe for or a ng e  marmalade, th ough w it h ou t the  ch unks typic al ly us e d now,w as i n  Ma r y Kettilby's1714 cooker y  bo ok, ACo lle c tion o f abo ve Thr ee HundredRece ipts (pag es 78– 7 9). Ket t ilby ca lled f orwho le o r an ge s,le m onj ui cea ndsugar, w it hthe a cidi n t he l emo n ju ice h elping to cre ate  the pec tin s et of  mar ma lade,  by bo iling  t he lemon and or ange  juice wi thth e p ul p. Ke t tilbythe n d irects:  "boilt hewh o l e  p retty fast 'till i tw i ll  jelly"– thef ir st known us eofthew o rd "j elly "  i n marmal ade ma k in g.  Kettil by  thenin str uct s tha t  the  mixtu re is th en po u red into glass e s, covered an d  l e f tu ntil  se t. As the a cidw ould  cre a te  aj elly,  this  m e an t  that the mixture c ou ld bepulle d from the he at beforei t had turn ed t o  a paste, keeping  themarmaladem uch brig hterand theappearanc e more tra nsl uce nt,  as i nmodern-day ma r m alad e. 

The S cot s moved  ma rma lad e t othe break fast tab le ,an dinthe 1 9 th centu ry  th eEng lishf ollowe d the  Sco tt is h  ex ample a n da b ando ne dtheeat in g ofmarm a lad e in th e evening . M a rmal ad e' s place  in British l if e appearsin  li teratu r e . JamesBoswell remarks that he and Sam uel  John sonwere offe red  it at  br e akfast  in Sc otlan din1 7 73. W h e nAme ri can writer L oui sa Ma yAlco tt visi ted Britain in the 181 5s, she descr ibe d "a c ho ice po t  of  m a rma l a de and a sliceof cold ha m" as  "essentia l s o fEnglish  tablecomfo r t".

Et ymology
Marmalade  f irst a ppe ared in th e Englis h languag e  in 1 4 80 , bor row ed fro mFre nch which, inturn,  camefr om the  Gali ci an-Portu guese word. According t o José  Pedr o M achado’s,  th e  ol dest know n do cument whe rethi s Por tug u ese w ordi stob e fou nd i s  Gil Vice n te ’sp l ay  Comédia de R u ben a, wr itt e n in 1 521: 

 
 

The extens i on of marmalad e in t heEng l ishla nguage to refe r t oa preserve  m ade from ci trus fru it s  occu rred i n the17th ce n t ur y , when  cit rus  first be gan  t o  be ple nt if u l enou gh i nEnglan d fort he u s a ge to become com mon.
 archivists,_has one_of the earliest marmalade_recipes ("Marmelet_of_Oranges") which_produced_a firm, thick_dark paste. The_Scots are credited with_developing marmalade as_a_spread, with Scottish recipes in the 18th century using more water to produce a_less_solid preserve.

The_first_printed_recipe for orange marmalade, though_without the chunks typically used_now, was_in Mary Kettilby's 1714 cookery book, A Collection_of_above Three Hundred_Receipts (pages 78–79). Kettilby called for whole oranges, lemon_juice and sugar, with the acid_in the lemon_juice_helping_to create the pectin_set of marmalade, by boiling the_lemon and orange juice with the_pulp. Kettilby then directs: "boil the whole_pretty fast 'till it will jelly"_– the first known use_of the_word "jelly" in marmalade making._Kettilby then instructs_that the_mixture is then_poured into glasses, covered and left_until set. As_the acid would create a jelly,_this_meant that the_mixture_could_be pulled_from the heat_before_it had_turned_to a paste, keeping the marmalade_much_brighter and the appearance more translucent, as_in modern-day marmalade.

The Scots_moved_marmalade to the breakfast_table, and in the 19th_century the English followed the Scottish_example and_abandoned the_eating of marmalade in the evening. Marmalade's place in British life_appears in literature. James Boswell remarks_that he and Samuel_Johnson were_offered_it at breakfast_in_Scotland in_1773. When American writer Louisa May Alcott_visited Britain_in the 1815s, she described "a_choice pot of marmalade_and_a slice of cold ham" as_"essentials of English table comfort".

Etymology

Marmalade first_appeared in the English language_in_1480,_borrowed from French  which,_in turn, came from the Galician-Portuguese_word. According to_José Pedro Machado’s, the oldest known document_where_this Portuguese word is to be_found_is Gil Vicente’s play Comédia de_Rubena,_written_in 1521:

 
 

The extension_of marmalade in the English language_to refer to a preserve made from citrus fruits_occurred in the_17th century, when citrus first_began_to_be plentiful enough in England for the usage to become_common.