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MARMALADE
Dundee is the home of bitter orange marmalade, its invention being credited to .Mr. & Mrs. fames Keiller in the early eighteenth century. Story has it that a ship from Spain took refuse from a storm in Dundee harbor , carrying a large cargo of Seville oranges. These were bought in quantity, very cheaply, by James Keiller, who later found that owing to their bitterness he was unable to sell them. His ingenious wife, Janet, not wishing to waste the fruit, made them into a jam, or conserve, little realizing that it would achieve world fame and that her descendants would still be making it today.
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 about l 1/2 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 tor 10 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 dissolved, then boil up rapidly, without stirring, for about 1/2 hour. or until setting point (approximately 220°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. Makes about 4 Ib.
Marmalade sauce is excellent with roasted duck, pork or ham.
Dundee is also famous for its fruit cake.
' The fruit for this marmalade should be coarsely cut, which gives it the characteristic bitter taste.
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