Scottish Marmalade?

**Mike_Oettle** · 23rd June 10, 10:30 AM

That’s pretty interesting, about marmalade being made in Scotland in the 18th century.
My mother has always made marmalade, since before I was born, and (whenever she has citrus fruit to work with) she still makes it at the age of 86.
Personally I have never developed a taste for it. I also have heard chiefly about English marmalade, but then Rose’s, who market it around the world, are based in England.
I have never thought to ask my mother where she learned the art of making marmalade, but it was always served in her parents’ home, and she still has it on toast with her breakfast.
Since my grandfather was English, I assumed it to be an English custom. But then he also was fond of eating kippers for breakfast – a Scottish product, if not necessarily a Scottish custom.
At the same time, there could be a connection with my mom’s maternal grandfather – perhaps he asked his Afrikaner wife to make it for him.
Regards,
Mike

**Bugbear** · 23rd June 10, 02:08 PM

Actually, Mike, I did see that South Africa is a producer of orange marmalade.

I've used marmalade on several different things, and I've also experimented with putting the peal and zest in and on different food; though I still like it on a piece of toast with a little butter. I don't have a sense of smell anymore, so it's all a bit different to me, but apparently citrus juice and pulp looses it's citrus flavor when it is cooked. That would be part of the reason for adding the zest and oil of the rind.

My sour oranges, as most, have a light oil on their surface that is more abundant than on other citrus fruits. I would hesitate to say they are specifically "Seville" sour oranges, but fairly close. The pulp and juice tastes a lot like lemon, maybe even more acidic, with a slight bitter flavor of the peal.

**BoldHighlander** · 24th June 10, 05:54 PM

Originally Posted by ThistleDown

Dundee (that's in a sort of "state" called Angus in Scotland) is the birthplace of orange marmalade.

Rex

Originally Posted by Schiehallion

James Keiller and his mother Janet, sold Dundee Marmalade in 1797 using Seville oranges and large chunks of rind.

Hi Ted,

just today I ran across a wee historical ti-bit in the Eyewitness Travel Guide: Scotland regarding marmalade, and thought I'd post it to add to what Rex & Schiehallion had to say on the subject:

"Marmalade was created in Dundee in the 1700s when grocer James Keiller was landed with a large cargo of unsaleable, bitter Seville oranges. His wife, Janet, made them part of a preserve that now appears on breakfast tables worldwide."

**Bugbear** · 24th June 10, 06:35 PM

Originally Posted by BoldHighlander

Hi Ted,

just today I ran across a wee historical ti-bit in the Eyewitness Travel Guide: Scotland regarding marmalade, and thought I'd post it to add to what Rex & Schiehallion had to say on the subject:

"Marmalade was created in Dundee in the 1700s when grocer James Keiller was landed with a large cargo of unsaleable, bitter Seville oranges. His wife, Janet, made them part of a preserve that now appears on breakfast tables worldwide."

Ya, I kept seeing references to English marmalade.
Here's a Google search on history of marmalade: http://www.google.com/search?q=histo...ed=0CEMQ5wIwCg

Seville Spain and other areas in Spain being associated with the bitter or sour orange, of course.

**cormacmacguardhe** · 24th June 10, 07:19 PM

My Grandmother was from Renfrew, and marmalade was almost a staple in her kitchen. I am the only one in my house who uses it. There is nothing like it on a warm crumpet or scone with some real creamery butter.

**Bugbear** · 25th June 10, 12:51 AM

I found this: Traditional Scottish Recipes - Citrus Cake.

I have no idea if it's something that is actually traditional in Scotland.

**ali8780** · 25th June 10, 07:28 PM

Originally Posted by piperdbh

I'm not in Scotland, Ted, but just yesterday I bought a jar of marmalade and intend to use some of it a stir-fry tonight. I have onions, red, yellow and orange bell peppers, carrots, "Bright Lights" Swiss chard (that's the kind with the technicolor stems) and some vegan kielbasa that I'll stir fry together, then mix in some of the marmalade, soy sauce and a little hot sauce, all served over Basmati rice. It should be ready about 6:30. Stop by if you're in the neighborhood.

Wow-- that sounds amazing. I keep forgetting that some people actually make food for eating

**Bugbear** · 25th June 10, 07:30 PM

Ali.

I have put red chili pepper in marmalade.

**ali8780** · 26th June 10, 10:15 PM

Originally Posted by Bugbear

Ali.

I have put red chili pepper in marmalade.

Ted, I'm totally with you on the red chili pepper, I'd add that to anything.

I was just thinking tonight that it's a shame that I don't live near enough to you to persuade you to share your produce with me-- I can't grow a darn thing but I sure appreciate it

**Bugbear** · 26th June 10, 10:48 PM

Originally Posted by ali8780

Ted, I'm totally with you on the red chili pepper, I'd add that to anything.

I was just thinking tonight that it's a shame that I don't live near enough to you to persuade you to share your produce with me-- I can't grow a darn thing but I sure appreciate it

A lot of times I like to just go out in the garden, and graze like a bug. I had a good crop of pinto beans this year.

And there were about ten thousand grapefruits this year... I had to eat them all, so you would have ended up with a giant box of them.

The prize of my produce, at least what I grow for humans, is my navel oranges.