This website uses cookies

Cookies remember you so we can give you a better service online. By using this website or closing this message, you are agreeing to our Cookies noticeClose
Skip to content
« back to encyclopedia search results


Originally marmalade stemmed from Portugal, and during medieval times was made with heavily-spiced quinces (named after the Portuguese word for quince, "marmelo"), boiled down with wine and honey - so it could be argued that this is its true form. The recipe was copied in Britain, being called "charedequynce". The spicing levels - which included cinnamon, galingale and ginger were reduced over the years.

Many other fruits were used over a coarse of time, before Seville oranges became established as the favourite. The addition of long slices of thin peel was a 17th century addition, and in those days, marmalade was dense and solid, to be cut with a knife rather than spooned out - this remained so until the 18th century. For a recipe see our Recipe Section.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

Reviews / Comments

Not yet reviewed

Be the first to add a review