INGREDIENTS

INSTRUCTIONS

Wash oranges and lemons, put whole, into large saucepan or preserving pan.
Add water, cover, bring to boil, simmer 1-1/2 hours until fruit can be
easily pierced.
When fruit is ready, remove, leave on plate to cool.
Slice to required thickness, remove pips (pits) and add to juice, boil 10
minutes, strain.
Add sliced fruit to juice, bring to boil, add sugar, stir over gentle heat
until dissolved,
Boil up rapidly without stirring for 1/2 hour or until setting point, about
220°F (108°C).
A small spoonful on a cold saucer will 'wrinkle' when tilted if marmalade
is cooked enough.
Pour into warmed jars, cover immediately.
Makes about 4 lbs.
Converted by MC_Buster.
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 which 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 that 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 which works so
well in port wine sauce, excellent with roasted wild duck, pork or ham.
Converted by MM_Buster v2.0l.

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