The Marmalade Maker

Scottish Country Dance Instruction

1- 4 All set, 1s+3s dance to dance forward passing opposite dancer LSh while 2s+4s chase clockwise 1 place to face 1s/3s
5- 8 1s+2s also 3s+4s circle 4H round to left
9-16 All dance parallel reels of 4 up/down set
17-20 1s+2s also 3s+4s dance RH across
21-24 3s+1s dance LH across ½ way while 4s+2s chase clockwise 1 place, 3s+1s set to partner (in centre) as 4s+2s set
25-32 1M+3L also 3M+1L lead out and cross between side couples casting to meet partner, 3s+1s turn 2H and all circle left 1 place. 2341

Repeat 3 more times

(MINICRIB. Dance crib compiled by Charles Upton, Deeside Caledonian Society, and his successors)

Keith Rose's Crib Diagram

The Marmalade Maker - Full Size And Key To Symbols

Dance Information

The process typically involves just a few simple ingredients: citrus fruits, sugar, and water. The most common choice for traditional marmalade is Seville oranges, prized for their high pectin content and robust flavour, although other citrus fruits like lemons, grapefruits, or mandarins can also be used.

To start, thoroughly wash the oranges to remove any surface residue. Then, slice the fruit thinly, including the peel, as it contributes to the distinctive texture and flavour of marmalade. Remove and set aside the seeds, as they are rich in natural pectin, which helps the marmalade set. Place the sliced fruit and seeds in a large pot with water, and let it soak overnight to soften the peel and extract the pectin.

The next day, bring the mixture to a boil, then simmer until the peel becomes tender. At this stage, remove the seeds and add sugar, stirring until it dissolves. Bring the mixture back to a boil and cook it rapidly, stirring occasionally, until it reaches its setting point. This can be tested by dropping a small amount onto a chilled plate; if it wrinkles when pushed with a finger, it is ready.

Once the marmalade has reached the desired consistency, let it cool slightly before ladling it into sterilised jars. Seal the jars while the marmalade is still hot to ensure a proper vacuum seal. Properly stored, homemade marmalade can last for months and is perfect for spreading on toast, glazing meats, or even adding a citrusy twist to desserts.

Marmalade Making

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