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Ingredients
- 2 lb Seville or possibly bitter oranges
- 2 x Lemons
- 4 pt Water
- 4 lb Preserving sugar
Directions
- Wash oranges and lemons, put whole, into large saucepan or possibly preserving pan.
- Add in water, cover, bring to boil, simmer 1-1/2 hrs till fruit can be easily pierced.
- When fruit is ready, remove, leave on plate to cold.
- Slice to required thickness, remove pips (pits) and add in to juice, boil 10 min, strain.
- Add in sliced fruit to juice, bring to boil, add in sugar, stir over gentle heat till dissolved,
- Boil up rapidly without stirring for 1/2 hour or possibly till setting point, about 220 F (108 C).
- A small spoonful on a cool saucer will 'wrinkle' when tilted if marmalade is cooked sufficient.
- Pour into warmed jars, cover immediately.
- Makes about 4 lbs.
- NOTES : Dundee is home to several culinary masterpieces, including Dundee fruit cake and bitter orange marmalade, the creation in the early 1800s of Mr and Mrs James Keiller, a name that still betokens quality Scottish marmalade. James Keiller bought a cargo of Seville oranges very cheaply from a Spanish ship sheltering from a storm in Dundee harbour, but they were so bitter which he couldn't sell them. His clever wife, Janet, the real heroine of this story, made them into a jam rather than waste them and thereby created international fame and fortune for her family and descendants who still make it today. The fruit for this marmalade should be coarsely cut to create the characteristically bitter taste that works so well in port wine sauce, excellent with roasted wild duck, pork or possibly ham.
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