Click on the image, above to submit to Pinterest.
Dundee Marmalade
Dundee Marmalade is a traditional Scottish recipe for a classic marmalade of Seville oranges cut into chunks and cooked with water and sugar until soft and tender before being packed into jars and stored. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Dundee Marmalade.
prep time
20 minutes
cook time
180 minutes
Total Time:
200 minutes
Makes:
8 jars
Rating: 
Tags : Vegetarian RecipesScottish Recipes
According to legend, Dundee Marmalade was invented by a grocer, James Keiller who purchased a shipload of Seville oranges at a bargain price. However, he was unable to sell the oranges because of their tart and bitter taste. His wife, not wanting to wast the fruit (or to lose money) chopped them up and preserved them. As they were cooked until dark in colour she used the term previously used for long-cooked quince and apple preserves, 'marmalade'. The Dundee marmalade was born.
Ingredients:
1.4kg Seville oranges
3 lemons
3.6l water
2.7kg sugar
Method:
Wash the oranges and lemons well then place in a large, heavy-based pan. Cover with the water and bring to a boil. Reduce to a simmer and cook gently, covered, for about 2 hours, or until the fruit is soft.
Carefully remove the fruit with a slotted spoon and set aside to cool. Once cold enough to handle, cut the fruit into chunks (bite-sized pieces). Remove all the pips and add these back to the cooking liquor. Bring this to a boil and boil rapidly for 10 minutes then take off the heat and strain (discard any solids).
Pour the strained juice back into the pan, add the chopped fruit and the sugar and heat gently, stirring constantly, until the sugar has dissolved. Bring the mixture to a rapid boil and continue boiling for about 30 minutes, or until the setting point is reached.
To test, put a saucer in the refrigerator. When cold, add a teaspoon of the marmalade liquor. Move the marmalade with your thumb. If a skin forms, your marmalade is set. If not, continue boiling for 10 minutes more and test again.
Skim any scum from the surface then stir the marmalade well to distribute the fruit evenly before spooning into jars that have been thoroughly washed, sterilized and warmed in the oven.
Seal securely with lids, set aside to cool then label and store until needed.
