The Columbia Encyclopedia, Sixth Edition. 2001-07.
marmalade
[Port.,=quince preparation], thick preserve of fruit pulp, originally made from quinces (marmelos) and known in England from the 15th cent. Marmalade has a jellylike consistency and a slightly bitter flavor, caused by including the rind of some tart fruit such as the Seville orange or the grapefruit. The name is also applied to various jams made tart by the addition of lemon juice or other acid ingredients.
