Dundee Marmalade

Name: Dundee Marmalade
Prep time: 30 min
Cook time: 2 h 15 min
Total time: 2 h 45 min
Yield: 24 servings
Cuisine: Scottish
Ingredients: 1000 g seville oranges; 2 items unwaxed lemons; 2000 ml cold water; 1500 g granulated sugar; 300 g dark muscovado sugar; 2 tbsp black treacle; 2 tbsp single malt scotch whisky; 10 g Unsalted butter

A classic Dundee marmalade with thick-cut Seville orange peel, rich caramel undertones, and a sharp, bittersweet finish. Perfect spread on warm buttered toast.

🇬🇧United Kingdom· Fife and Tayside

Prep: 30 min
Cook: 135 min
Total: 165 min
Servings: 24
Difficulty: Medium
Calories: 72 kcal

Ingredients

0 of 8 gathered

Servings

1000 g seville oranges — scrubbed clean and bitter
2 items unwaxed lemons — juiced for extra pectin
2000 ml cold water — for simmering peel
1500 g granulated sugar — white preserving or granulated
300 g dark muscovado sugar — for Dundee style tawny colour
2 tbsp black treacle — adds deep bittersweet note
2 tbsp single malt scotch whisky — optional traditional finishing touch
10 g Unsalted butter — to disperse surface foam

Equipment

•large preserving pan or heavy stockpot
•wooden spoon
•muslin cloth and kitchen string
•sugar thermometer
•sterilised glass jars
•small chilled saucers

Nutrition

Per serving, approximate

Calories: 72 kcal
fat: 0.1 g
carbs: 18 g
fibre: 0.5 g
protein: 0.2 g
calories: 72 kcal

Instructions

1
Wash the Seville oranges and lemons thoroughly in warm water to remove any surface debris.
2
Halve the fruit, squeeze out all the juice into a large preserving pan, and reserve the pips.
3
Scoop out the inner white pith and membranes, placing them with the pips inside a piece of muslin cloth.
4
Tie the muslin bag tightly with kitchen string and place it into the preserving pan.
5
Slice the orange peel into thick shreds and add them to the pan along with the cold water.
6
Bring the pan to a boil over medium heat on the hob, then reduce the heat to low.
7
Simmer gently uncovered for roughly two hours until the orange peel is completely tender when pressed.
8
Squeeze the muslin bag firmly against the pan side using a wooden spoon to extract the pectin, then discard.
9
Add the granulated sugar, dark muscovado sugar, and black treacle, stirring over low heat until fully dissolved.
10
Bring to a rapid rolling boil for roughly fifteen to twenty minutes until it reaches setting point at 105°C.
11
Remove from heat, stir in the butter and Scotch whisky, then leave to settle for ten minutes.
12
Ladle the hot marmalade carefully into warm sterilised jars, seal tightly, and leave to cool completely.

Chef's tips

Always check that the orange peel is soft before adding sugar, as sugar hardens unsoftened peel permanently. Test the set by dropping a teaspoon of marmalade onto a cold saucer; push with your finger to see if it wrinkles. Resting the boiled marmalade for ten minutes before potting ensures the thick shreds stay evenly distributed throughout the jar.

Ingredient substitutions

dark muscovado sugar → demerara sugar or additional granulated white sugar
black treacle → dark molasses or extra brown sugar
single malt Scotch whisky → fresh orange juice or omit entirely

Storage

Store sealed jars in a cool, dark cupboard for up to two years, refrigerating after opening for up to three months.

Reheating

Serve at room temperature without reheating, or gently warm a small portion in a saucepan if using as a savoury meat glaze.

Common mistakes to avoid

•Adding sugar before the peel is thoroughly soft, which leaves the orange shreds tough
•Boiling too gently, preventing the marmalade from reaching the proper setting temperature
•Potting immediately while boiling hot, causing the thick peel shreds to float to the top of the jar

Serving suggestions

Spread generously over warm Scottish morning rolls with salted butterSlather onto warm toasted sourdough or fresh oatcakesUse as a bittersweet glaze for roasted ham or duck