Generally speaking, a jam made using citrus fruits, although long before marmalades were synonymous with citrus, the word was used to refer to any thick jam made from quinces or other fruit such as plums, damsons and strawberries. In fact, the word marmalade (French marmelade) is derived from the Portuguese word for quince, marmelo. The word marmalade is still loosely used for other preserves or jams, for example onion marmalade. When making marmalade, make sure any wax is first scrubbed off the fruit. Marmalade sets well as there is a lot of pectin in citrus fruit. It is very important to cook the fruit until tender before adding the sugar, as sugar inhibits the cooking process and the fruit will not soften.
Marmalade goes with — brioche, duck, quail, toast