Mackays The Dundee Marmalade, Orange, 340g

Product Information

Wilson, C. Anne. The Book of Marmalade: Its Antecedents, Its History and Its Role in the World Today (Together with a Collection of Recipes for Marmalades and Marmalade Cookery), University of Pennsylvania Press, Philadelphia. Revised Edition 2000 ISBN 0-8122-1727-6 Now tie up all the flesh and pips in the muslin and tie it very tightly with string. Leave excess string so you can tie it on to the handle of the pot, making it easier to remove later. Now put some saucers or small plates in the freezer for testing the marmalade later on. Paddington Bear is known for his liking of marmalade, particularly in sandwiches, and kept it in his briefcase wherever he went. [28] Paddington Bear is now used on the label of the smaller peel ("shred") and clearer/milder Robertson's "Golden Shred" marmalade, in place of the previous icon, " Golliwog", which is considered racially offensive. The 2014 movie Paddington led to a slight increase in marmalade sales in the UK. [29]

When the jars are full, cover with a waxed paper disc (wax side down) and seal with the lids, or better still - wetted plastic covers bound with a rubber band. The true story is that Janet Keiller did not invent marmalade. Marmalade existed in Spain and Portugal since at least the 15th century and a Scottish recipe for orange marmalade appears in "Mrs McLintoch's Receipts (sic)" of 1736. [1] Keiller's marmalade is named after its creators James and Janet Keiller (nee Mathewson, 1737–1813), and is believed to have been the first commercial brand of marmalade in Great Britain. It was made by James Keiller in Dundee, Scotland, later creating James Keiller & Son, a brand name which became iconic in the 18th and 19th centuries, and has been sold several times. Stir-up Sunday 2023: when you should make your Christmas pudding this year - and best recipes to tryThey offered for sale a general assortment of wines, teas and groceries selected with care expressly for families. a b "Features – Scottish Food, Traditions and Customs – Dundee Marmalade". scotsindependent.org. Archived from the original on 16 February 2017 . Retrieved 15 February 2017. A great fire broke out yesterday afternoon at the works of Messrs. James Keiller & Sons, marmalade and confectionery manufacturers, Dundee. The outbreak occurred through a bursting of a refrigerator in the chocolate department, which is situated in the center of the colossal establishment. Work was in full swing at the time, but fortunately all the female operatives managed to escape by the windows and by means of a fire escape. A later telegram says the fire burned for over three hours, the melting sugar and syrup all the while sending forth pungent odors. A large store and the firm’s offices alone were saved. Remove the oranges and place the cooked liquid to the side. When cooled, quarter the orange and slice each segment very thinly into a small bow to preserve the juice. a b C. Anne Wilson, The Book of Marmalade: its Antecedents, Its History, and Its Role in the World Today, revised ed., 1999, p.32 & others

Another of James' sons, Wedderspoon Keiller, obtained a patent for the process of preparing marmalade using machinery. Today the works of James Keiller and Sons (Limited) in Dundee employ some 500 workers. In London, at Silvertown, the firm has another works employing 1,100 workers.

Top 5 Marmalades

One of Janet Keiller's great-great-great grandsons was Alexander Keiller, the noted archaeologist, and one of her great-great-great-great grandsons is the British television presenter Monty Don. [10] [11] Born in 1737, Janet Keiller ran a successful small shop in Dundee along with her husband John, selling cakes, sweets and fresh fruit. There are varying stories regarding how their brand of marmalade came about, the most common being that a Spanish ship had sailed into Tay estuary seeking shelter from stormy weather. Within the cargo was a batch of Seville oranges, which were already starting to go off due to the long journey. Knowing that the long delay would almost certainly result in the oranges being worthless, the ship’s captain offered them for sale, and they were bought by John Keiller. Knowing the fruit was already bitter, the captain no doubt was happy to have offloaded the effectively worthless consignment, but John knew a bargain when he saw one. He gave the oranges to Janet to see what she could do with them and she set about trying different recipes to make an orange preserve. What was different about her blend, and set it apart from other marmalades of the time, was that she included orange peel in her mix. When the sugar is fully dissolved turn the heat up as high as it will go. As soon as the mixture reaches a rolling boil, boil it hard for 15 minutes. Stir it occasionally to make sure it doesn’t catch at the bottom. Remove the scum as you go. It is important to skim so you have a really clear jelly. It should set after roughly 15 minutes hard boiling. You can test it by putting a little of the jelly on to a plate from the freezer. Leave it to cool on the plate, and after a few minutes it should wrinkle up when you push it with a finger. It should feel like a stiff jelly. If it is still runny, leave it to boil for another 5 - 10 minutes. Keep testing it as you go. Alternatively you can aim to reach a temperature of 104˚C - 105˚C if you have a sugar thermometer. Their mammoth works there cover more than five acres of ground, with extensive frontage to the Thames, and having a specially constructed jetty projecting into the river, at which steamers arrive bearing the fruits of Spain, the Madeiras, Palmer, Corsica, etc.