Brand: Dundee Orange Marmalade
Fruit: Seville Oranges
Location: Scotland
Rating: Addictive*
Are you a marmalade lover? Then we have to tell you that out of all the marmalades you can easily find in stores, we like Dundee best.
Perhaps it's the big thick white glass bottles that make great pen holders when you're done. Perhaps it's the Seville oranges that have a great history as having been created from bitter Spanish oranges that no one wanted to eat.** Perhaps it's the thick cut of the oranges themselves and the sticky, gooey consistency which you have to wrestle out of the jar. We like Dundee when it gets really dry, sugary and old. When in a pinch, a piece of whole wheat toast, butter and a thick slab of Dundee will set you straight.
**History from The Scots Independent:
" 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."
Here's their recipe, white jar not included:
Dundee Marmalad
makes about 4lb
2 lb Seville or bitter oranges
2 lemons
4 pt water
4 lb preserving sugar
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° 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.
*Rating System:
Addictive
Good
Yucky
My favorite English Marmalade flavor is "THREE FRUITS" - a combo of grapefruit, lemon, and orange.
I can't recommend a particular brand, though I'm sure DUNDEE makes a fine version. But THREE-FRUITS is my personal triple-addictive preference over straight orange-marmalade.
Ahh, Dundee marmalade. Many, many years ago, in Manila, my grandmother would bring out a jar as a treat for the well behaved amongst us. I especially loved this marmalade on locally produced saltines or, if we were especially good, on "stateside" water crackers (which I later learnt were not from No. America). And yes the jars were recycled into practical uses even then. Back in those days though, the brand was imprinted, not in removable paper labels; the recycled jars were not considered as "attractive." Nowadays, people would think otherwise, no?
Pity that it's known as English marmalade given that the first marmalade factory was in Scotland!
can anybody recommend a good lemon curd in a jar
?
Dundee reminds me of my scottish grandmother, who always had a jar around. too bad i never fell as hard for marmalade as i did for plum jam, which my mother made every year. i'm curious for a lemon curd recipe as well, o fabulous guido!
hey lisa, thanks for the love!
a friend was just getting gooey over some lemon curd in a jar that appeared on her toast as a child visiting someplace fancy . . . I thought I might find her a dab to check it out. I remember reading about homemade lemon curd, for cookie bars, somewhere in the past few months. I think it was the chowhound.com home cooking board, but it could have been here . . .
guido, I think I posted this link a little while ago, maybe - http://www.epicurious.com/recipes/recipe_views/views/105890
It's Rose Levy Berenbaum's lemon curd recipe for lemon bars. It's really good!
I love marmalade too, especially this really bitter orange kind. I like it smeared on cakes or cookies. Also, I am in CA on vacation right now, and I was in SF at the farmer's market. (heaven.) I bought a Meyer lemon and rosemary marmalade from June Taylor Jams that I can hardly wait to try.
faith, that sounds totally familiar -
must be you and RLB that I recall.
lisa, go for it!
I wish I still worked in an office where someone periodically made her grandma's lemon bars. heaven. tiny squares of the stuff would appear around xmas time...
but me, I'm looking for something you can buy in a jar
no extra cooking this month!
guido, Scott's lemon curd, in jars, is good apparently-it's British. (not a fan of lemon curd myself..)
Although..lemon meringue pie rules! gotta make one again after many years.
And the Dundee three-fruits get my vote as well!
Ginger marmalade. That's the best. Robertson's Ginger marmalade. Mmmmmmm.... ... ...
I have some lemon curd I brought home from the UK that I can't wait to crack into. What do you eat your lemon curd on? Toast works great for marmalade (I like Golden Shred), but it seems weird with lemon curd?
I can't speak from experience, but I bet lemon curd would be good on biscuits. Little bitty ones, with a bit of lemon zest in the dough/batter, and then break them open and put a dollop of lemon curd. Hot or cold biscuits, I'm thinking.
I've never had lemon curd out of a jar
but the friend who was excited about it
had it on toast
I'm guessing the kind people make for sweets
like lemon bars
is a little different, no?
thanks for the brand suggestions!
Scott's Lemon Curd on delicate, tender shortbread is a heaven-sent treat to the soul.
Can anyone tell me where I can purchase some Keller and Son orange marmalade. We lived in London many years ago, and would like to purchase some here in the US>
Scotts Lemon Curd (Scott of Scotland, Product of Scotland on jar lid) is the best store bought Lemon Curd I've tasted. On toast?? I don't think that does it justice, but if you like it that's all that counts. Lemon Curd is best enjoyed on POPOVERS for a real treat!! - homemade, hot and steamy from the oven is the best, and they are easy to make. Equally decadent is enjoying Lemon Curd on SCONES, and even better with some Devonshire Cream as well! Scotts Lemon Curd is the best in a jar I've had, with a mild but delicious taste, (not too tart and no artificial flavors that ruin the enjoyment of a baked from scratch treat). Unfortunately, I have not been able to find it anymore as the ACME supermarket (someplaces known as Albertson's) is no longer stocking it. Might have to resort to finding a good homemade recipe. DOES ANYONE KNOW WHERE SCOTTS LEMON CURD can still be purchased in Pennsylvania or ordered in the U.S.? Thanks! P.S. I have a recipe for Homemade ORANGE SCONES that I learned in a cooking class, they are a bit of trouble, but worth every bit, as they are absolutely delicious - not dry like some scones, and very flavorful! Plus, they freeze well (if you can resist the temptation to eat the entire batch. ENJOY!!
i made some rasberry jam yesterday it did not set up can i re cook the jam & add another packet of pectin i want to know right away please
Did anyone find where to buy Scotts Lemon Curd,a product of Scotland in the US? If so, Please post or send me e-mail as best Lemon curd I have ever eaten. Thanks, Gray
Unfortunately, I don't know where to buy Scott's Lemon Curd in the U.S.A., however I opened my very first jar today which I purchased at Ziggy's (a boutique version of Loblaws, which is a large chain of retail/grocery stores in Ontario and Quebec in Canada) in Toronto and I have to tell you that in my opinion, it is incredibly delicious. I ended up
here, on this site because I was attempting to look up the manufacturer's (Scott's) web-site so I could tell them that their product is fantastic in the hope that they might send me a carton or two that I could share (well, maybe not; okay I'll share a few; no, not half, just one or two jars; that's it, final, I mean it!).
I just tasted it on a very small spoon, just in case it was disgusting, but now I can imagine putting it on shortbread, or perhaps Hobnobs (oat biscuits created by McVities who claimed; "one nibble and you're nobbled". I think they, the Hobs are the Viggo Mortensen of the biscuit world. They also come with either milk or dark (ick) chocolate on one side; as any good biscuit-a-holic is already well aware of. I do not, however, recommend putting lemon curd on the chocolate ones as the chocolate (especially the icky dark kind) would probably over-power the delicate taste.
Thanks for letting me share my thoughts with all of you.
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You can find Scott's Lemon Curd at The Fresh Market (and, yes, it is in the U.S.). It is a specialty grocery store that is very similar to a Trader Joe's or a Whole Foods. You can go to their web site, www.thefreshmarket.com, and see if there is a store near you. You can also order a lot of items online with free shipping and handling. The store is a real welcomed treat to the hum-drum Wal-Martesque grocery chains.
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I just purchased Scotts Lemon Curd and it is very good. I bought it a Kitchen Kettle Village in Intercourse, Pennsylvania in the Jams and Relish shop. They also have other wonderful jams and jellies
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