why is orange jam called mamalade?

Question

any ideas?

Answer 1

Marmalade usually refers to citrus jams made with sliced or chopped fruit peel.

For more information, and a history of the word, see http://en.wikipedia.org/wiki/Marmalade.

Answer 2

I think it is because the rind of the orange is used in it.

Jelly - juice of the fruit
Jam - jelly with mashed up fruit in it
Preserves - whole pieces of fruit in the jelly
Marmalade - I've only seen it made with citrus fruits, but could be wrong.

Answer 3

marmalade
One entry found for marmalade.


Main Entry: mar·ma·lade
Pronunciation: 'mär-m&-"lAd
Function: noun
Etymology: Middle English marmelat quince conserve, Portuguese marmelada, from marmelo quince, from Latin melimelum, a sweet apple, from Greek melimElon, from meli honey + mElon apple -- more at MELLIFLUOUS
: a clear sweetened jelly in which pieces of fruit and fruit rind are suspended

Answer 4

No idea, but here in Spain, jam is called Mermelade! No matter what flavour, and yes, thats how its spelled here

Answer 5

According to the Oxford English Dictionary, "marmalade" appeared in English in 1480, borrowed from French marshmelo which, in turn, came from the Portuguese marmelada. Originally, according to the root of the word, which is marmelo or quince, a preserve made from quinces was intended. There is no truth whatsoever to the common belief that the word derives from "Marie malade" (French for "ill Mary"), referring to Mary, Queen of Scots, because she used it as a medicine for a headache or upset stomach.

The Romans learned from the Greeks that quinces slowly cooked with honey would "set" when cool (though they did not know about fruit pectin). Greek melimelon or "honey fruit"—for most quinces are too astringent to be used without honey, and in Greek "melos" or "apple" stands for all globular fruits—was transformed into "marmelo." The Roman cookbook attributed to Apicius gives a recipe for preserving whole quinces with their stems and leaves attached in a bath of honey diluted with defrutum: Roman marmalade.

The extension of "marmalade" in the English language to refer to citrus fruits was made in the 17th century, when citrus first began to be plentiful enough in England for the usage to become common. In some languages of continental Europe a word sharing a root with "marmalade" refers to all gelled fruit conserves, and those derived from citrus fruits merit no special word of their own. This linguistic difference has occasionally been claimed as emblematic of the irreconcilability of anglophone and continental world views.

(more info at site listed below)

Answer 6

I think marmalade has pieces of the rind while jam has seeds and jelly has neither.

Answer 7

Is it to differentiate this horrible, scratchy goop from nice jam like Cherry and Blackcurrant? (I hate marmalade).

Answer 8

jam and maramalade are different..jam is sweet and marmalade has a slightly bittery taste.

Answer 9

Because the name toe jam is allready taken

Answer 10

orange jam - clear, smooth spread
orange marmalade - spread with the fruit peel in it for a more "orangy" appeal to it


Marmalade is a sweet conserve with a bitter tang made from citrus fruit, sugar, water, and (in some commercial brands) a gelling agent. In English-speaking usage "marmalade" invariably refers to a conserve derived from a citrus fruit, most commonly from oranges. The recipe includes sliced or chopped fruit peel, which is simmered in fruit juice and water until soft; indeed marmalade is sometimes described as jam with fruit peel. Such marmalade is most often consumed on toasted bread as part of a full English breakfast. The favoured citrus fruit for marmalade production in the UK is the "Seville orange", Citrus aurantium var. aurantium, thus called because it was originally imported from Seville in Spain; it is higher in pectin than sweet oranges, and therefore gives a good set. Marmalade can also be made from lemons, limes, grapefruits, or a combination of citrus fruits.

According to the Oxford English Dictionary, "marmalade" appeared in English in 1480, borrowed from French marshmelo which, in turn, came from the Portuguese marmelada. Originally, according to the root of the word, which is marmelo or quince, a preserve made from quinces was intended. There is no truth whatsoever to the common belief that the word derives from "Marie malade" (French for "ill Mary"), referring to Mary, Queen of Scots, because she used it as a medicine for a headache or upset stomach.

The Romans learned from the Greeks that quinces slowly cooked with honey would "set" when cool (though they did not know about fruit pectin). Greek melimelon or "honey fruit"—for most quinces are too astringent to be used without honey, and in Greek "melos" or "apple" stands for all globular fruits—was transformed into "marmelo." The Roman cookbook attributed to Apicius gives a recipe for preserving whole quinces with their stems and leaves attached in a bath of honey diluted with defrutum: Roman marmalade.

The extension of "marmalade" in the English language to refer to citrus fruits was made in the 17th century, when citrus first began to be plentiful enough in England for the usage to become common. In some languages of continental Europe a word sharing a root with "marmalade" refers to all gelled fruit conserves, and those derived from citrus fruits merit no special word of their own. This linguistic difference has occasionally been claimed as emblematic of the irreconcilability of anglophone and continental world views.