The OED defines "Marmelade" as follows: "Originally: †a preserve consisting of a sweet, solid, quince jelly resembling chare de quince (see chare n.4) but with the spices replaced by flavourings of rose water and musk or ambergris, and cut into squares for eating; (in the 17th cent., occas.) a thick, apple-based jelly containing shredded citrus peel (obs.). Subsequently: a conserve made by boiling fruits (now usually oranges and other citrus fruits) in water to release the pectin around the seeds, then reboiling the liquid and fruit with sugar to form a consistent mass, typically containing embedded shreds of rind. Also: a preparation of similar consistency made with other ingredients, such as a sweet preserve of diced ginger in a jelly set with apple pectin, or a relish made by cooking vegetables with sugar and vinegar."