Dundee
Marmalade
Before
Dundee reinvented itself as the "City of Discovery", it had
been known to generations of Scottish schoolchildren as the home of
the Three J's - Jute, Jam and Journalism.
Journalism is still to the fore. D C Thomson, publishers of dozens of
comics (such as The Dandy and The Beano), magazines and the only
wholly-owned Scottish daily newspapers, still have their headquarters
in the city. No true Dundonian (as The Flag's Jim Lynch and Marilyn
Wright would testify) could start their day without reading Dundee's
own Courier! But the Jute industry, which dominated Dundee employment
from the 19th century, is now no more. You can visit the Verdant
Works to discover how King Jute used to be manufactured. The Jam
industry, particularly the famous Dundee marmalade, has also gone
the way of Jute.
The start of the world famous Keiller's marmalade from Dundee began by
chance in 1700. The story goes that a humble Dundee grocer, the young
James Keiller, took advantage of a Spanish ship taking refuge from a
winter storm in Dundee harbour carrying a large cargo of Seville
oranges. These he bought in large quantity, very cheaply, but found
that owing to their bitterness he was unable to sell them! His
ingenious wife, Janet, not wishing to waste the fruit, used the
oranges, instead of her normal quinces, to make some pots of preserve.
They proved to be so popular that the Dundee public demanded more and
the Keiller's from then on ensured a regular order for Seville
oranges. Several generations later, in 1797, another Mrs Keiller and
her son James finally felt confident enough to build the world's first
marmalade factory.
Like the original Mrs Keiller you too can make and enjoy the
marmalade that Dundee, so proudly, gave to the world.
Dundee Marmalade
Ingredients : 2 lb Seville or bitter oranges; 2 lemons; 4 pt water; 4
lb preserving sugar (Makes about 4 lb)
Wash the oranges and lemons and put, whole, into a large saucepan or
preserving pan, add the water, and put the lid on. Bring to the boil
and simmer for one and half hours so that you can easily pierce the
fruit. When they are ready, take them out and leave them on a big dish
to cool. With a sharp knife, slice them into the thickness you like,
and remove any pips. Add these pips to the juice, boil for ten
minutes, then strain. Add the sliced fruit to the juice and bring to
the boil; then add the sugar. Stir over a gentle heat until it is
disolved, then boil up rapidly, without stirring, for about half an
hour, or until setting point (approximately 220 deg F.) is attained. A
small spoonful put on to a cold saucer will 'wrinkle' up when the dish
is tilted - if the marmalade is cooked enough. Pour into warmed jars,
and cover at once.
