Appears in

Oxford Companion to Sugar and Sweets

Oxford Companion to Sugar and Sweets

By Darra Goldstein

Published 2015

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marmalade generally refers to a chunky, sweet-sharp, semi-liquid jelly laced with chopped Seville (bitter) orange peels. Although the word “marmalade” may be applied to other fruits or vegetables suspended in jelly, according to a 2001 law, products labeled as marmalade in the European Union must be made with citrus fruit only. A mainstay of British breakfasts, marmalade is typically eaten on buttered toast. It has been extolled by writers and poets from T. S. Eliot to Ian Fleming (James Bond enjoyed Frank Cooper’s marmalade at breakfast every day).