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Dundee Marmalade




Source of Recipe


Shell


Recipe Introduction


Scottish

Makes about 4.5 kg (10 lb)


List of Ingredients




1.4 kg (3 lb) Seville oranges
3 Lemons
3.6 litres (6 pints) Water
2.7 kg (6 lb) Sugar

Recipe



Wash the oranges and lemons and put them whole into a large heavy-based pan.
Pour on the water, cover and bring to the boil. Simmer for 1½ - 2 hours, or until the fruit is soft.
Remove the fruit with a slotted spoon, allow to cool and cut into chunks.
Remove the pips and add them to the liquid in the pan. Boil this rapidly for 10 minutes, then strain.
Put the strained juice, cut fruit and sugar back into the pan. Stir well until the sugar has dissolved. Bring to a rapid boil and boil until setting point is reached, about 30 minutes.
Remove any scum, allow to cool slightly, stir well to distribute the fruit and pour into sterilised jars, cover, seal and label.
Marmalade, a British breakfast favourite, was originally made first in the Scottish town of Dundee. A grocer named James Keiller purchased a bargain load of Seville oranges, but was unable to sell them because of their sharp, bitter
taste. His wife, not wanting to waste the fruit, chopped the oranges up - including the rind - and preserved them. She called her new product 'marmalade'and its fame spread: the firm of James Keiller still makes one of the very
best marmalades.