a jamlike preserve made by boiling the pulp, and usually the sliced-up rinds, of oranges or some other fruits with sugar
Origin of marmaladeOld French marmelade ; from Portuguese marmelada, origin, originally , confection of quinces ; from marmelo, quince ; from Classical Latin melimelum ; from Classical Greek melimēlon, sweet apple ; from meli, honey (see mildew) + mēlon, apple
A clear, jellylike preserve made from the pulp and rind of fruits, especially citrus fruits.
Origin of marmaladeFrench marmelade, from Portuguese marmelada, from marmelo, quince, alteration of Latin melimēlum, a kind of sweet apple, from Greek melimēlon : meli, honey; see melit- in Indo-European roots + mēlon, apple.
- Citrus fruit variant of jam but distinguished by being made slightly bitter by the addition of the peel and by partial caramelisation during manufacture. Most commonly made with Seville oranges, and usually qualified by the name of the fruit when made with other types of fruit.
- lime marmalade
- thick cut marmalade
(third-person singular simple present marmalades, present participle marmalading, simple past and past participle marmaladed)
- To spread marmalade on.