Called “chip marmalade,” it was the first commercially available marmalade to contain the rind of the fruit. Developed by James Keiller’s mother, Janet, most versions of the brand’s origin run along the same lines as the one found in “Dundee at Work, Popular Industries Through the Years,” by Gregor Stewart, published in 2017. It appears this occurred shortly after the business began to expand in 1845. It was around that time Dundee Marmalade began to appear in advertisements run by the firm of John Duncan & Son, who would go on to serve as Keiller’s long time U. S. agent. A July 28, 1911 feature on Duncan in the “Retail Grocer’s Advocate,” described Duncan as: Stir-up Sunday 2023: when you should make your Christmas pudding this year - and best recipes to try

At this point, Alexander’s son, John Mitchell Keiller, was made chairman of the company. He had been heading the company since his father’s death in 1877. He continued in this capacity until his death in 1899 at which point long time employee James Boyd took control. Boyd was the first company head to not be a member of the Keiller family. By then the business employed about 300 people producing marmalade, jams, jellies and general confectionery that included lozenges, candies and gum goods. That being said, Bremner made it clear that by then the production of marmalade had achieved prime importance. 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.The pots I found are roughly 4 1/2 inches tall and 3 inches in diameter and are certainly of the 1 lb. variety. Rimmed at the top, this feature was likely required to accommodate the tied covers described above. The Dundee fire was described in the May 11, 1900 edition of the “Birmingham Daily Post” and a pictorial representation of the tragic event appeared in the same day’s issue of the “Courier and Argus.” As early as 1845 the company was offering “to dealers,” an item for “Scotch Marmalade in pots,” as evidenced by this advertisement that appeared in the December 10, 1845 edition of the “Evening World.” In this year-end tussle, the rivals are the Nestles chocolate giant and Sir Clavering Fison’s fertilizer combine, which has important food interests as well.

A little over a month later, the February 6, 1960 edition of the “Evening Standard” reported that Nestles had ultimately won the “tussle.” According to a Scottish legend, the creation of orange marmalade in Dundee occurred by accident. The legend tells of a ship carrying a cargo of oranges that broke down in the port, resulting in some ingenious locals making marmalade out of the cargo. [23] [26] However, this legend was "decisively disproved by food historians", according to a New York Times report. [27] In popular culture [ edit ] John Hurt's marmalade-themed Paddington Bear statue in London, auctioned to raise funds for the NSPCC James and Janet Keiller are buried in the Howff Cemetery in central Dundee. The grave lies very close to the south-west corner. John Mitchell Keiller lies in the Western Cemetery, Dundee. The reasoning behind this locale was explained in Amanda Bennett’s book, “Secret Guernsey,” published in 2015.James Senior died and the business was then run by his second wife Margaret, her son Alexander (1822-1877) having not yet attained his maturity. Wilson, C. Anne (1985). The Book of Marmalade: its antecedents, its history and its rôle in the world today together with a collection of recipes for marmalades & marmalade cookery. Constable. ISBN 0-09-465670-3. They offered for sale a general assortment of wines, teas and groceries selected with care expressly for families. Add the sugar, ensuring to stir well to dissolve and then boil rapidly on a high heat for around 20 minutes, or until settling point is reached. 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.

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. 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. Apple Jr., R. W. (27 March 2002). "This Blessed Plot, This Realm of Tea, This Marmalade". The New York Times . Retrieved 13 January 2020. The Dundee Marmalade story begins in the late 1700’s with a small grocery business in Scotland that by the mid-1860’s had grown into a world-wide enterprise. According to a feature on James Keiller & Sons included in “The Industries of Scotland, Their Rise Progress and Present Condition,” by David Bremner, published in 1869:Unlike jam, a large quantity of water is added to the fruit in a marmalade, the extra liquid being set by the high pectin content of the fruit. [ citation needed] In this respect it is like a jelly, but whereas the fruit pulp and peel are strained out of jelly to give it its characteristic clarity, it is retained in a marmalade.

a thrifty son of Scotland who in 1819 established in New York City a business in rare and fine groceries 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 There is a small notebook, dated 1683, from Dunrobin Castle in Sutherland, seat of Clan Sutherland, written by an anonymous lady, which contains a set of recipes for preserving fruit. One of the recipes is titled ‘How to make Orieng Marmalot’, and this is one of the earliest recipes we have for Seville Orange Marmalade. Marmalade has a surprisingly rich history, entangled in apocryphal stories which have confused people about its origins. This can surely only be a testament to our affection for the stuff. B&D acquired James Keiller at the end of 1985 for just under 5 million (pounds). The assets being sold yesterday account for about a quarter of the original business, according to B&D chairman and chief executive John Fletcher.

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. According to a legend, in the 18th century, James Keiller on speculation bought a Spanish ship's cargo that included Seville oranges when the ship sought refuge from a raging storm. The ship had started its journey in Seville but the delay caused by the storm had made the oranges less fresh than they ought to have been. The bargain gave his mother, Janet, the opportunity to manufacture a large quantity of marmalade. She boiled the bitter oranges with sugar which resulted in the creation of an orange marmalade. Though more well known for their association with Lea & Perrins’ Worcestershire Sauce, John Duncan & Son, and later John Duncan’s Sons, continued to name themselves as an agent for James Keiller & Son in their advertising up through the early 1900’s. The following advertisement, primarily focused on Lea & Perrins’ Worcestershire Sauce, mentioned “John Keiller’s Celebrated Dundee Marmalade” in the last paragraph. The ad appeared in the July 15, 1869 edition of the Buffalo (N.Y.) Commercial. Two Scottish takeaways feature in Deliveroo top 100 worldwide roundup - including acclaimed Thai restaurant An article in the Maling Collectors’ Society Newsletter, dated September 2000, suggests that these letters likely indicate batch codes but there’s no logic yet detected associating the letter designation with a specific manufacture date.