marmalade
n.n. a thick, sweet spread made by cooking fruit with sugar and water. It is usually orange or lemon, and you put it on bread for breakfast.
n. a thick, sweet preserve made by boiling citrus fruit with sugar and water. Often used to describe the specific preparation of citrus peels and juice.
I like to spread marmalade on my toast.
The recipe for homemade marmalade requires several hours of slow cooking to ensure the fruit is fully softened.
While many modern jams are made from pure fruit juice, traditional marmalade retains the fibrous texture of the citrus peel, providing a distinctive tangy flavor.
Borrowed from Middle French marmelade, from Portuguese marmelada (“quince jam”), from marmelo (“quince”), from Latin melimēlum (“sweet apple”), from Ancient Greek μελίμηλον (melímēlon), from μέλι (méli, “honey”) + μῆλον (mêlon, “apple”). A false folk etymology claims that this comes from the French phrase “Marie est malade” (“Mary is ill”), referring to Mary, Queen of Scots, falling ill and being given marmalade to feel better.