Thursday, April 5, 2012


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In 1797, James Keiller and his mother Janet ran a small sweet and preserves shop in the Seagate section of Dundee, Scotland, eventually opening a factory to produce Dundee Marmalade: thick chunks of Seville orange rind suspended in jelly; a business that prospered and upon which other marmalades have since been judged.

The general definition for marmalade is a sweet jelly in which slices of fruit and rind are suspended. The key is the rind: a sliver of tartness suspended in citrus scented jelly, the taste a tangy dance of bitter sweetness. Traditionally marmalades have a Seville orange base, the taste so well loved it spawned lime, lemon, grapefruit, and kumquat versions. The possibities are endless. 

Like most foods, marmalades continue to evolve. Currently chefs are creating gourmet recipes which include savory vegetables. I like a blend of the citrus with a vegetable, particularly Orange-Carrot Marmalade.

Marmalade can take a bit of time to put together, but personally I believe in that old adage, all good things take time, don't you?


  1. I certainly agree. We just opened the pink grapefruit marmalade I made with your help. All my marmalade people loved it.I worked on a farm that had a gourmet shoppe and Dundee marmalade was very popular. Even the jar presentation was impressive.

    1. So glad you like the Grapefruit Mamalade recipe! Why don't you post some photos on Preserved and Pickled's Facebook page. I would love to see the final results. The Orange Carrot Marmalade is sweeter but equally delicious. You should give it a try sometime.