Marmalade

Marmalade is a fruit preserve made by cooking citrus peel and juice with sugar, traditionally using bitter oranges. Its suspended peel gives it a characteristic texture and citrus bitterness.

Pectin: Pectin is a family of plant polysaccharides that forms gels in acidic, sugary mixtures. It helps cooked citrus juice and sugar set into marmalade.
Quince: Quince is a fragrant, hard-fleshed fruit that becomes soft and aromatic when cooked. Early marmalade was a firm quince preserve rather than a citrus spread.
Toast: Toast is bread browned by exposure to radiant heat. Spreading marmalade on toast is a familiar way to serve it.
Jam: Jam is a fruit preserve made by cooking crushed or chopped fruit with sugar. Jam usually emphasizes fruit pulp, while marmalade characteristically retains citrus peel.
Gelation: Gelation is the formation of a structured network that turns a liquid into a gel. Marmalade sets when pectin forms a network that traps liquid.
Marmelo: Marmelo is the Portuguese word for quince and the source of the word marmalade. The name reflects marmalade’s earlier association with quince.
Paddington Bear: Paddington Bear is a fictional bear created by Michael Bond, known for his love of marmalade sandwiches. The character made marmalade sandwiches a widely recognized cultural association.
Jelly: Jelly is a clear fruit preserve made from strained juice cooked with sugar. Jelly lacks marmalade’s visible strips of peel and their chewy texture.
Bitter orange: Bitter orange is a citrus fruit whose aromatic peel and juice are commonly used in traditional marmalade. Its peel gives classic marmalade its characteristic bitterness and aroma.
Portuguese cuisine: Portuguese cuisine is the culinary tradition of Portugal, shaped by regional ingredients and historical trade. Portuguese quince preserves helped establish the name and early form of marmalade.

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