The name has historic roots: Mrs. Keiller was credited with coming up with the first recipe for marmalade when she botched one for jam in 1797. As the story goes, the oranges shipped from Spain were soaked with sea water enroute, giving the marmalade a distinctive flavor.
Our family would often travel the 22 miles from Perth to Dundee for a wee dram at the Glass Bucket Pub and afternoon tea at Keiller’s tea room. I can still remember the three-tiered cake stand with its creamy French cakes, sandwiches, and scones served with Keiller’s jam! Speaking of marmalade, when I worked at the desk of Victoria, Canada’s, Old England Inn many years ago, the owner would make a lovely marmalade of lemons, oranges, and thick chunks of grapefruit rind. I’m sorry I never got the recipe - Alastair Barnett
All you had to do was ask, Alastair! This terrific marmalade is tremendously easy and economical to make!
Grapefruit, Lemon, and Orange Marmalade:
2 oranges (preferably Seville ... see Note)
2 c. cold water
Granulated sugar, as required
¼ tsp. salt
Peel fruit, removing most of the pith - white portion of peel - so marmalade will not be bitter. Slice peel into pieces, leaving grapefruit thicker and wider than lemon and orange peel. Add water to blender. Using pulse mode of blender, chop peel in water very quickly, adding grapefruit last so peel remains slightly larger. Transfer to large, heavy-bottomed saucepan. Bring to boil and immediately reduce heat to simmer. Simmer 20 min.
As rind simmers, add fruit to blender goblet. Blend fruit until puréed. Pour into measuring cup, adding equal quantity of sugar and ¼ tsp. salt. Bring all just to a boil before reducing heat to simmer once again. Simmer until thick and clear, about 20 min., stirring occasionally to prevent scorching. Pour into small sterilized jelly jars and seal (If unsure how to do this, follow the jar manufacturer’s instructions). Makes about 2 pints (4 c. or 1 L).
Note: Seville oranges are available Dec. through Feb. in the Northern Hemisphere.