While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for your reading the product packaging and label prior to use. There is an apocryphal story that Mary, Queen of Scots consumed marmalade as a treatment for seasickness, [14] and that the name is derived from her maids' whisper of Marie est malade ('Mary is ill').

Put fruit, juice and sugar into a large preserving pan and boil rapidly until setting point is reached. According to the story, they first produced marmalade in 1797, when the mother of James Keiller, Janet’s husband, bought a “distressed” cargo of Seville oranges. Our signature product is made with the original Marmalade recipe by Mackays, still made traditionally in copper pans!The name "marmalade" originates from the Portuguese word "marmelo" or quince, the fruit which made up the preserve with thin bits of peel. You should also note that the picture images show only our serving suggestions of how to prepare your food - all table accessories and additional items and/or ingredients pictured with the product you are purchasing are not included. com, the Sell on Etsy app, and the Etsy app, as well as the electricity that powers Etsy’s global offices and employees working remotely from home in the US. Marmalade existed in Spain and Portugal since at least the 15th century and a Scottish recipe for orange marmalade appears in "Mrs McLintoch's Receipts (sic)" of 1736.

Sugar, Seville oranges, concentrated orange juice, concentrated lemon juice, gelling agent: fruit pectin, acidity regulator: citric acid, orange essential oil. Making this recipe for marmalade was no easier or harder than any others I've used, but produces an excellent result, especially with the addition of the single malt! Like with jams, the traditional method of cooking in pots is used for marmalade, giving them a delicious taste of yesteryear. Marmalade (from the Portuguese marmelada) [1] is a fruit preserve made from the juice and peel of citrus fruits boiled with sugar and water.Personalised advertising may be considered a “sale” or “sharing” of information under California and other state privacy laws, and you may have a right to opt out.

The Scots moved marmalade to the breakfast table, and in the 19th century, the English followed the Scottish example and abandoned the eating of marmalade in the evening. However, this legend was "decisively disproved by food historians", according to a New York Times report. Contrary to local myth, the Keillers' main business remained in running a grocery, and marmalade accounted for only 5% of trade in 1833. The handy screw-top jar means these irresistible drops of sugary sweetness can accompany you on your travels near or far.c. 870) specify that pineapple or fig marmalade must be of jelly-like consistency, achieved by boiling the pulp of juice of the fruit with water, and a sweetening ingredient. The extension of marmalade in the English language to refer to a preserve made from citrus fruits occurred in the 17th century, when citrus first began to be plentiful enough in England for the usage to become common. The regulations permit the use of pH adjusting agents to prevent the marmalade from dehydration, antifoaming agents to prevent blemishes on surface coatings and enable efficient filling of containers, and an acid ingredient to compensate for the natural acidity of the citrus fruit used.

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. Our Marmalade Gin Liqueur has rich citrus notes, accompanied by a warming sweetness to produce a unique flavour combination.Be prepared to stand over your preserving pan as the marmalade approaches setting point (220 degrees F)though. Anne Wilson, The Book of Marmalade: its Antecedents, Its History, and Its Role in the World Today, revised ed. Paddington Bear is known for his liking of marmalade, particularly in sandwiches, and kept it in his briefcase wherever he went. c. 870), marmalade is a standardized food and defined as a food of jelly-like composition that consists of at least 65% water-soluble solids. Kettilby then directs: "boil the whole pretty fast 'till it will jelly" – the first known use of the word "jelly" in marmalade making.