Marmalade

cyprus marmalade

Marmalade

  • Made In Cyprus, Europe
  • Small & Large Orders Welcomed
  • Door To Door Delivery Worldwide
  • Fast & Friendly Customer Support

Cyprus and citrus. Oranges. Grapefruit. Lemons. Clementines. We love them and they love us – our soil, our sunshine, the rain that comes when the fruit needs it and stays away when it doesn’t. That’s why Cyprus – a small island nation in the eastern Mediterranean – is a leading citrus exporter. And you can spread this stored sunshine on your breakfast toast, put it in puddings and pancakes, glaze cakes with it. Cyprus Marmalade – the best in the world.

What’s the difference between jam and marmalade? Marmalade has pieces of fruit peel in it. It’s that simple. But that’s where the simplicity ends, because marmalade lovers the world over have widely differing tastes. And where did the name come from? Ah, now, there’s a story to that. If you believe some people, Mary, Queen of Scots, had a headache when she ate preserved citrus fruits, that her maids’ whispered “Marie est malade” (Mary is ill – the court was French by nature), and that the name stuck. You don’t bleieve that? No more you should; it’s nonsense.

In fact, the word was in use in Portugal nearly a century before Mary was born, and it passed through France before entering the English language no later than 1480. Citrus fruits had been introduced to England (from Cyprus and elsewhere in the eastern Mediterranean) and were beginning to become well enough known for their use to become frequent in the kitchens of the well-off. Marmelo is the Portuguese word for quince, and the earliest forms of marmalade were made from quinces. (The Portuguese got their word for quince from Greece, where the word meant honey apple).

A 10th century Greek book, the Book of Ceremonies, told how to make preserves from quince and lemon (among other recipes), and the marmalade sent as a gift to Henry VIII was almost certainly a paste made from quinces, but by 150 years later the orange was established as the primary fruit in marmalade and a 1677 book of recipes by the English housewife Eliza Cholmondeley tells how to make “Marmelet of Oranges.”

It was the Scots, though, who made marmalade what it is today when they started eating it for breakfast; the English soon followed their example. When Louisa May Alcott came from America to Britain in the nineteenth century, she said that among “the essentials of English table comfort” were “a choice pot of marmalade and a slice of cold ham”.

The British love a preserve made from citrus fruits – but they can’t grow them. No problem – leave that to us! Cyprus has the finest climate in the world for cultivating citrus trees, and a long history of living in close proximity to the British. Is it any wonder, then, that no-one makes marmalade better than we do?

Company Info

Contact Person: Nikos Andrea
Mailing Address: Koniele Trading LTD,
Evagorou 6, Dromolaxia, Cyprus 7020
Call/Text: 00 357 97 884776
Company Reg. No: HE343968