Dundee Marmalade

When Janet Keiller, a sweet maker living in Dundee in the 1760s, acquired a cargo of Seville oranges, she used them to adapt a recipe for spreadable quince marmalade. Her idea was to include evenly distributed “chips” of peel. The new product proved popular at breakfast, changing the habits of a nation. By the mid-nineteenth century, Keiller’s Dundee marmalade was being exported all over the world. Janet and her family are buried in the Howff, just across the road from the “Friend” office.