Marmalade

Marmalade (Port. marmelada, from marmelo, 'a quince;' which, again, is from Mid. Lat. malomellum, Gr. melimelon, 'honey-apple' or 'sweet apple') is a semi-liquid preserve, made by boiling the pulp of thick-rinded fruits, such as oranges, pine-apples, quinces, &c., with portions of the rind. The most common kind of marmalade is made from the bitter or Seville oranges, the common or sweet sorts being considered inferior for this purpose, though also occasionally used. The woolly coating on the interior being removed, the rind is cut up into thin strips, and boiled along with the expressed juice of the pulp and a quantity of sugar equal in weight to the other ingredients. The preserve is now made on a commercial scale in factories at London, Dundee, Paisley, and elsewhere.