“These jars once held one of the world’s first commercial marmalades, made in Scotland over 160 years ago. They were shipped all over the world and tossed away when empty now they turn up as pieces of history hiding in the mud or water.
Amazing to think someone once had breakfast with this on their table in the 1800s”: Sean McMullen (Saltwater Sean)
Keiller’s Marmalade
Origins
- Founded by James Keiller in Dundee, Scotland, in the 18th century.
- The story goes that James Keiller and his mother, Janet Keiller, created the marmalade using Seville oranges—a type of bitter orange that suited marmalade-making.
- The product was unique at the time for its chunky orange peel, giving rise to what is now known as Dundee Marmalade.
Historical Importance
- James Keiller & Son became one of the first commercial producers of marmalade in the UK.
- The brand was a pioneer in food branding and packaging, notably using distinctive stoneware pots in the 19th century.
- Keiller’s helped make marmalade a British breakfast staple, particularly on toast.
Legacy and Ownership
- The brand changed hands multiple times over the 20th century.
- Today, Keiller’s Marmalade is still recognized, although it may be owned by a larger food conglomerate.
- Dundee still proudly associates itself with the marmalade and Keiller legacy, even though production may no longer be local.
According to popular legend, during the 18th century, James Keiller took a chance by purchasing a cargo of Seville oranges from a Spanish ship that had taken shelter from a violent storm. The vessel, delayed by rough weather, had set sail from Seville, and by the time it reached port, the oranges were no longer at their freshest. This allowed Keiller to acquire them at a reduced price. Seizing the opportunity, his mother, Janet Keiller, used the bitter fruit to make a large batch of marmalade by cooking the oranges with sugar.
However, the actual origins of marmalade predate this event. Variations of marmalade had been made in Spain and Portugal as far back as the 15th century. Additionally, a Scottish recipe for orange marmalade can be found in Mrs. McLintock’s Receipts from 1736, demonstrating that the preserve was known in Scotland well before the Keillers popularized it.
In the 1760s, James Keiller operated a small sweet shop on Seagate in Dundee, where he made jams and other confections. By 1797, his wife, Janet Keiller, had reportedly introduced a notable change to traditional marmalade recipes by including thin slices of orange peel—what we now recognize as “chip” or peel marmalade. At the time, orange peel was believed to support digestion, although most of the fruit’s white pith and fibrous parts were removed during preparation.
Another significant innovation was the shift in texture. Earlier versions of marmalade resembled a firm jelly, similar to quince paste. Janet’s version transformed it into a softer, spreadable consistency—ideal for slathering on toast, especially as part of breakfast.
As for the legendary shipload of oranges, it was likely just a modest delivery—perhaps only a few crates of Seville oranges. These bitter fruits weren’t typically eaten fresh but were valued for medicinal use and occasional cooking.
In 1828, the business officially became known as James Keiller & Son when James Keiller’s son joined the enterprise. At that time, the family’s primary focus remained their grocery trade, with marmalade making up just a small portion—around 5%—of total sales by 1833. After James Keiller passed away in 1839, his wife Margaret and their son Alexander Keiller (born 1820, died 1877) took over the business.
In 1840, the family moved their operations to a new storefront on Castle Street in Dundee, and also began producing marmalade at a small factory located near the High Street. However, it wasn’t until 1867 that marmalade production became the central focus of the company.
This shift was supported by a deliberate marketing strategy aimed at expanding into British colonial markets. By the end of the 19th century, Keiller’s marmalade was being exported across the globe—including destinations such as Australia, New Zealand, South Africa, India, and China.
The word “marmalade” actually traces back to the Portuguese term marmelo, meaning quince—the fruit originally used in the earliest versions of this preserve, which often included small bits of peel. Even today, Seville orange marmalade continues to feature strips of rind, keeping with this long-standing tradition.
The company officially ended operations in 1992.
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