Marmalades

Origins of marmalade

Originally, marmalade is a preparation similar to a very sweet fruit puree made from the juice and skin of citrus fruits boiled in sugar. Of Portuguese origin, marmalade was previously prepared with quince pulp, which earned it its name: the term "marmalade" comes from the Portuguese "marmelada", itself derived from "marmelo" which means quince in Portuguese. Today, following the various Anglo-Saxon influences, marmalade is more like a thick jam with large pieces of fruit, generally prepared with citrus fruits cooked in water and sugar: orange, grapefruit, lemon, citron…

Traditional British marmalade is made with bigarade orange, a bitter orange that thrives in the Mediterranean basin. This is the case of orange marmalades from Mackays and Follaín, the essential base of a 100% British breakfast.

We often associate the Scottish city of Dundee with orange marmalade, and for good reason. In the 1800s, John Keiller and his wife, inhabitants of this small town, decided to associate Seville oranges, which arrived far too ripe on board from a Spanish boat, to sugar… This is how orange marmalade was born in Great Britain!

The essential ingredient for tea time and British breakfast

Today, marmalade is available with many fruits and gives rise to combinations that are as original as they are delicious: spices, whisky, ginger, champagne, cranberries, so many ingredients that go perfectly with citrus fruits. Whether they come from Ireland (Follaín), Scotland (Mackays) or even England (Cottage Delight), these marmalades of all kinds will be delicious spread on a slice of bread in the morning, on scones for tea time or on a pie shell (for a recipe idea, take a look at the cooking section of our blog).

There's a reason marmalade is Paddington Bear's indulgence!

And if you're more into jam, we also have what you need here!