from The American Heritage® Dictionary of the English Language, 4th Edition
- n. A clear, jellylike preserve made from the pulp and rind of fruits, especially citrus fruits.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. Citrus fruit variant of jam but distinguished by being made slightly bitter by the addition of the peel and by partial caramelisation during manufacture. Most commonly made with Seville oranges, and usually qualified by the name of the fruit when made with other types of fruit.
- v. To spread marmalade on.
from the GNU version of the Collaborative International Dictionary of English
- n. A preserve or confection made of the pulp of fruit, as the quince, pear, apple, orange, etc., boiled with sugar, and brought to a jamlike consistency.
from The Century Dictionary and Cyclopedia
- n. A preserve or confection of pulpy consistence made from various fruits, especially bitter and acid fruits, such as the orange, lemon, and barberry, and the berries of the mountain-ash, and sometimes also the larger fruits, like the apple, pear, plum, pineapple, quince, etc.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. a preserve made of the pulp and rind of citrus fruits
French marmelade, from Portuguese marmelada, from marmelo, quince, alteration of Latin melimēlum, a kind of sweet apple, from Greek melimēlon : meli, honey; see melit- in Indo-European roots + mēlon, apple.(American Heritage® Dictionary of the English Language, Fourth Edition)
French marmelade, from Portuguese marmelada ("quince jam"), from marmelo ("quince"), from Latin melimelum ("sweet apple"), from Ancient Greek μελίμηλον (melimēlon), from μέλι (meli, "honey") + μῆλον (mēlon, "apple"). (Wiktionary)