If you’ve known me for a bit you know that I’m big on entrepreneurship, recycling, history, ironstone, most things British, Scottish & Irish, and jam. Well, marmalade.
In the dead of winter a sunny jar of homemade jam, toast and tea is just about my favorite thing. So when I found these turn of the century James Keillor Marmalade ironstone crocks – you know what happened.
For the history lovers the story goes like this:
In the 18th century, a Spanish ship took refuge from a raging storm in the sheltered harbour of Dundee, Scotland. Its cargo included Seville oranges which were purchased on speculation by a Dundee grocer called James Keiller. It was Mrs. Keiller who saw the potential of these bitter Spanish oranges. She boiled the oranges with sugar and the resulting product was the delicious preserve now known as Dundee Orange Marmalade.
They are known and loved for their sturdy good looks and their handiness as containers for every imaginable little domestic item. I’m imagining a spring bouquet, paint brushes, pencils & pens, pennies, candies, or succulents. These are beautifully paired with more ironstone, vintage clocks, and as shown here – vintage dog figurines!
Aged and full of crazing with perfect rusty patina.
Sold as found with slight imperfections. We’ll choose you one from our beloved stash.
PLEASE CHECK THE BOX ABOVE IF YOU WOULD LIKE A 100% SOYWAX CANDLE POURED IN YOUR CROCK. It will add $12. Candle will be white and unscented.
Here is the Dundee Marmalade Recipe for those of you who would love to try it. This is a 10 lb batch, so gather your jars!
3 lbs Seville oranges
6 lbs. granulated white sugar
15 cups water
Scotch whisky (preferably a strong single malt such as Laphroaig)
Wash the fruit and place in a large pan.
Add water and cover.
Bring to a boil, reduce heat and simmer until fruit is soft.
Let stand until fruit is cool enough to handle.
Remove fruit from cooking water and cut each orange and lemon in half.
With a spoon remove pips and pith and return them to the juice.
Simmer for 25 minutes, then strain and discard pips.
Meanwhile, cut skins and pulp into small pieces or shreds, whichever you prefer.
Put fruit, juice and sugar into a large preserving pan and boil rapidly until setting point is reached.
To determine setting point, use jelly thermometer or stir until 2 drops hang side by side on a wooden spoon when removed from hot liquid Remove from heat, skim and cool slightly.
Pour into sterilized jars and add 1 Tablespoon whisky to each jar.
Seal with parrafin and cover.