Marmalade is one of the world's oldest fruit preserves, with a history stretching back over 2,000 years. While marmalade is almost exclusively associated with oranges today, the first marmalades were very different. The first variants were made from quinces, a fragrant, yellow fruit resembling a pear. Ancient Romans cooked quinces with honey into a thick, sweet preserve that could be stored for a long time.

The word marmalade comes from the Portuguese word marmelada, which means "quince preserve" or "quince jam." This, in turn, is derived from marmelo, the Portuguese word for quince.

In the 15th and 16th centuries, Portuguese traders exported marmelada to various parts of Europe, where it became a precious product enjoyed in royal courts and affluent households.

As trade expanded during the Age of Discovery, citrus fruits became more widely available in Europe. In the 17th century, cooks began replacing quinces with oranges, lemons, and other citrus fruits. Unlike quince preserves, these new marmalades contained strips of citrus peel. This led to the distinctive sweet, fresh, and slightly bitter preserve we know today.

How did marmalade become so popular in Great Britain?

Marmalade became firmly established in Great Britain in the 1 8th century. One reason was the increasing availability of Seville oranges, imported from southern Spain. These oranges were too bitter to eat fresh but highly suitable for making preserves because they naturally contain a lot of pectin. This gives marmalade its characteristic firm texture.

Another factor was the flourishing sugar trade in Great Britain. As sugar became more affordable, preserving fruit with sugar became possible for more and more households. Marmalade offered a tasty way to preserve seasonal citrus fruits and quickly became popular as a breakfast spread.

The Scottish Connection

Scotland played a significant role in marmalade's development into the product we know today. In the late 18th century, grocer Janet Keiller from Dundee is widely credited with popularising orange marmalade. According to tradition, her husband purchased a shipment of cheap Seville oranges from a ship seeking shelter in Dundee harbor. Instead of letting the bitter fruit go to waste, Janet cooked it with sugar, retaining the peel to create a rich-tasting preserve.

Whether every detail of this story is true remains uncertain, but it is clear that the Keiller family commercialized orange marmalade on a large scale. Their Dundee Marmalade, first produced in the late 18th century, became known throughout Great Britain and was exported to various parts of the world. The finely cut peel became a hallmark of traditional Scottish marmalade.

Marmalade Today

Today, marmalade is eaten all over the world, with a wide variety of types, from classic Seville orange marmalade to lemon, lime, grapefruit, blood orange, and mixed citrus fruits. While marmalade remains popular as a breakfast spread, it is also widely used in baking, glazes, sauces, desserts, and savory dishes. Despite its long history, marmalade is still appreciated for its distinctive balance of sweetness, fresh citrus, and gentle bitterness, making it one of the most recognizable fruit preserves in the world.

The World Marmalade Championships

The Dalemain World Marmalade Awards is an annual competition and festival established in 2005. The event takes place every April at Dalemain Mansion in Cumbria, United Kingdom. It celebrates both amateur and commercial preserve makers and attracts thousands of entries from over 30 countries. The proceeds are used for charitable causes.

Each jar is judged during an extensive blind taste test by an expert panel. They assess clarity, color, aroma, and the way the peel is cut. There are marmalades with gin, matcha tea, raspberries, black garlic, tomatoes, and even chili!

The homemade marmalade that wins the "Best in Show" title is commercially produced and sold at Fortnum & Mason (a famous food hall in London) and Dalemain. The proceeds support local healthcare charities.