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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.

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