marmelade

OBS: Dans le commerce la dénomination «marmelade» s'applique seulement aux préparations à base d'agrumes (oranges, citrons).

OBS: In Anglo-American usage the term almost invariably refers to a conserve derived from oranges or from some other citrus fruit. Typically the recipe will include sliced fruit peel and will prescribe a long cooking time in order to soften the peel. Such marmalade is most often consumed on toasted bread as part of a full English breakfast.