Interesting, I always wondered when visiting the UK, why they have such a similar name for such a distinct product, now I understand.
Also, I pretty much identified about the part of the article where they talk about comparing the colour and consistency. As a child I really didn't like the lighter coloured and/or less consistent marmelada, probably because I was used to the dark orange and heavily consistent one - as done by my family. It doesn't say in the text, but in order to be made consistent, it is left to "dry" at the sun (by a window inside the house) covered only by cellophane paper for several weeks.
Also, I pretty much identified about the part of the article where they talk about comparing the colour and consistency. As a child I really didn't like the lighter coloured and/or less consistent marmelada, probably because I was used to the dark orange and heavily consistent one - as done by my family. It doesn't say in the text, but in order to be made consistent, it is left to "dry" at the sun (by a window inside the house) covered only by cellophane paper for several weeks.