null
The History of Marmalade - Marmalade in Australia

The History of Marmalade - Marmalade in Australia

Posted by Timothy Harley at Quincey Jones Jelly Preserves Co. on 15th Jul 2025

A Slice of Sunshine: The History of Marmalade (and Why It Still Belongs on Your Breakfast Table)

There's something about the glisten of marmalade on warm toast that feels timeless. It’s not just the tangy-sweet burst of citrus or the soft bite of rind—marmalade carries with it centuries of history, culture, and craft. And for those of us who love real flavour, it’s far more than a simple spread. It’s a ritual.

But where did marmalade come from? Why has it stood the test of time? And how can you get your hands on the best marmalade in Australia today? Let’s peel back the story.

✨A Brief History of Marmalade

The word “marmalade” comes from the Portuguese marmelada, originally referring to a quince paste. In early Europe, marmalade was firmer—more like fruit cheese—until 17th-century Britain adapted it into a citrus preserve using bitter Seville oranges. The result? A tangy, slightly bitter breakfast spread that became a beloved staple in homes across the British Empire.

By the 18th and 19th centuries, marmalade had become symbolic of good taste, refinement, and a proper breakfast—especially in the UK and its colonies.

✨Marmalade in Australia: Citrus, Craft, and Colonial Roots

Marmalade made its way to Australia with British settlers, and quickly found a second home. The climate here—especially in Queensland, South Australia, Victoria, and along the Murray River—was perfect for citrus growing, and Australian home cooks began making their own orange, lemon, and grapefruit marmalades using fresh backyard produce.

By the early 20th century, marmalade was a regular feature in Australian pantries, CWA recipe books, and farm kitchen tables. Families would gather for weekend preserving sessions, making enough jars to last through the cooler months (and to win a ribbon or two at the local show).

Today, marmalade is experiencing a revival—especially among food lovers looking for real, handmade alternatives to mass-produced spreads. And at Quincey Jones Jelly Preserves Co., we’re proud to be part of that revival.

✨What Is Marmalade, Exactly?

Marmalade is a preserve made from citrus fruit—traditionally Seville oranges, but also lemons, blood oranges, limes, and grapefruit. What makes it unique is the inclusion of citrus peel, which gives marmalade its signature bitterness and chewy texture.

A good marmalade is bold and balanced: sweet, sour, slightly bitter, and bright. It should wake up your tastebuds—and your morning.

✨The Artisan Difference: Marmalade at Quincey Jones Jelly Preserves Co.

We make our marmalades by hand, in small batches, in our preserving kitchen along the Murray River in Echuca–Moama, a region historically known for orchards and produce. We use 100% Australian citrus, slow-cooked with raw sugar and lemon juice. Nothing artificial. No shortcuts.

Each batch contains up to 75% fruit content, which means more real flavour and less sugar—just like homemade marmalade used to taste.

Award-Winning & Locally Made

Our Pink Grapefruit & Murray River Pink Sea Salt Marmalade has taken out Gold at the Sydney Royal Sydney Fine Food Awards, a nod to the traditional citrus preserve done exceptionally well.

We’re also incredibly proud to say that Quincey Jones Jelly Preserves Co. has been awarded multiple Silver Medals at the Australian Marmalade Awards:

  • Dark & Stormy Marmalade – inspired by the cocktail, this spiced, rum-soaked marmalade is rich, citrusy and unmistakably grown-up

Looking for something with a twist? Explore our other small-batch creations:

Shop the full range here:
https://qjj.com.au/order-marmalades/

✨Ways to Enjoy Marmalade (Beyond Toast)

In Australia, marmalade has long been a breakfast hero—but it's so much more than just something to spread on toast.

Try it:

  • As a glaze for roast ham, duck or pork

  • Swirled into cheesecake, sponge cake, or shortbread

  • Paired with cheddar or creamy goat’s cheese

  • Stirred into porridge or Greek yoghurt

  • Or in a cocktail—yes, really! Try it in an Old Fashioned with a citrus twist

✨Why Choose Artisan Marmalade?

At Quincey Jones Jelly, we believe marmalade should taste like sunshine in a jar—not a chemistry experiment.

Most commercial marmalades are high in sugar, low in fruit, and bulked with glucose syrup or thickeners. Ours are:

  • Made with 100% Australian-grown citrus

  • Contain up to 75% fruit

  • Free from preservatives, additives, and artificial pectin

  • Made in small batches along the Murray River in Echuca–Moama

  • Gluten-free and vegan-friendly

  • Full of bold, real flavour

It’s the marmalade your grandmother might’ve made—if she had access to award-winning citrus and a commercial-grade copper jam pan.

✨In Summary: A Time-Honoured Tradition, Revived in Regional Australia

From its European quince paste origins to its rise as a breakfast favourite in Australian farm kitchens, marmalade has always been a preserve of distinction. At Quincey Jones Jelly Preserves Co., we’re keeping that legacy alive—with all the boldness, honesty, and craft that made marmalade great in the first place.

So whether you’re chasing nostalgia or discovering marmalade for the first time, we invite you to try a jar that’s made slowly, stirred by hand, and packed with fruit—not filler.

Browse our artisan marmalade range today:
https://qjj.com.au/order-marmalades/

Because some traditions are too delicious to leave behind.