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Marmalade is a fruit preserve made from the juice and peel of citrus fruits boiled with sugar and water. It can be produced from kumquats, lemons, limes, grapefruits, mandarins, sweet oranges, bergamots and other citrus fruits, or any combination thereof. The benchmark citrus fruit for marmalade production in Britain is the Spanish Seville orange, ''Citrus aurantium'' var. ''aurantium'', prized for its high pectin content, which gives a good set. The peel has a distinctive bitter taste which it imparts to the marmalade. Marmalade is generally distinguished from jam by its fruit peel. It may also be distinguished from jam by the fruits used. ==Origins== 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 μελίμηλον (''melimēlon'', "honey fruit") transformed into Portuguese ''"marmelo"''—for in Greek μῆλον (''mēlon'', "apple") stood for all globular fruits, and most quinces are too astringent to be used without honey. A Roman cookbook attributed to Apicius gives a recipe for preserving whole quinces, stems and leaves attached, in a bath of honey diluted with defrutum—Roman marmalade. Preserves of quince and lemon appear—along with rose, apple, plum and pear—in the ''Book of ceremonies'' of the Byzantine Emperor Constantine VII Porphyrogennetos, "a book that is not only a treatise on the etiquette of imperial banquetting in the ninth century, but a catalogue of the foods available and dishes made from them."〔Maguelonne -Samat, (Anthea Bell, tr.) ''A History of Food'' 2nd ed. 2009, p. 507〕 Medieval quince preserves, which went by the French name ''cotignac'', produced in a clear version and a fruit pulp version, began to lose their medieval seasoning of spices in the 16th century. In the 17th century, La Varenne provided recipes for both thick and clear ''cotignac''.〔C. Anne Wilson, ''The Book of Marmalade: its Antecedents, Its History, and Its Role in the World Today'', revised ed., 1999, p.32 & others〕 In 1524, Henry VIII received a "box of marmalade" from Mr Hull of Exeter.〔Public Record Office, ''Letters and Papers, Foreign & Domestic, of the reign of Henry VIII'', vol. VI (1870) p.339, noted by Wilson 1999, p. 31f, and by other writers.〕 As it was in a box, this was likely to have been ''marmelada'', a solid quince paste from Portugal, still made and sold in southern Europe. Its Portuguese origins can be detected in the remarks in letters to Lord Lisle, from William Grett, 12 May 1534, "I have sent to your lordship a box of marmaladoo, and another unto my good lady your wife" and from Richard Lee, 14 December 1536, "He most heartily thanketh her Ladyship for her marmalado".〔 The English recipe book of Eliza Cholmondeley, dated from 1677 and held at the Chester Record Office in the Cheshire county archivists, has one of the earliest marmalade recipes ("Marmelet of Oranges") which produced a firm, thick dark paste.〔 The Scots are credited with developing marmalade as a spread, with Scottish recipes in the 18th century using more water to produce a less solid preserve.〔Diana Henry (2012). "Salt Sugar Smoke: How to preserve fruit, vegetables, meat and fish". Hachette UK,〕 The first printed recipe for modern marmalade is from Mary Kettilby's cookbook, ''A Collection of Above Three Hundred Receipts in Cookery, Physick and Surgery'', published in London in 1714. Kettibly's formula called for whole oranges, lemon juice and sugar, with the acid in the lemon juice helping to create the pectin set of marmalade, by boiling the lemon and orange juice with the pulp.〔〔 Kettibly then states: “boil the whole pretty fast until it will jelly” – the first known use of the word ‘jelly’ in marmalade making.〔 Kettilby then instructs that the mixture is then poured into glasses, covered and left until set. As the acid would create a jelly, this meant that the mixture could be pulled from the heat before it had turned to a paste, keeping the marmalade much brighter and the appearance more translucent, which is very similar to modern day marmalade.〔 The Scots moved marmalade to the breakfast table, and in the 19th century the English followed the Scottish example and abandoned the eating of marmalade in the evening.〔 Marmalade's place in British life appears in literature. James Boswell remarks that he and Samuel Johnson were offered it at breakfast in Scotland in 1773.〔 When American writer Louisa May Alcott visited Britain in the 1800s, she described "a choice pot of marmalade and a slice of cold ham" as "essentials of English table comfort".〔 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「marmalade」の詳細全文を読む スポンサード リンク
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