Dundee, Oregon was named after an early pioneers home of Dundee, Scotland. The town of Dundee, Scotland has been synonymous with marmalade for hundreds of years. One story goes that around 1800, James Keiller bought a cargo of Seville oranges very cheaply from a Spanish ship sheltering from a storm in Dundee harbor, but they were so bitter that he couldn't sell them. His clever wife, Janet, the real heroine of this story, made them into a jam rather than waste them and thereby created international fame and fortune for her family and descendants who still make it today. I've heard similar tales with different dates and circumstances.

Here's the ingredients for a version of the bitter sweet Dundee Orange Marmalade:

	2 lbs. Seville or some other bitter oranges
	2 lemons
	4 pints water
	4 lbs. sugar [2:1 ratio sugar to cooked down peel and juice mixture]
	1/4 tsp. baking soda
	1 1/2 boxes (1 1/2 oz.) fruit pectin
	6-10 1 cup wide mouth canning jars

Scrape as much of the membrane from inside the peel with a spoon. Cut peal into wedges (about 6 per 1/2 orange). Try to remove all but 1/16 to a 1/8 of an inch of the inside white with a spoon or knife.

Use a sharp knife, vegetable cleaver or scissors to cut the peel into fine shreds about 1/16 inch wide by 3/4-inch long slivers. FINE is important! This is tedious. What you want is about 3 cups of shredded peal. If you have more of less don't worry about it. We will fix that later. Refrigerate peel in a covered plastic bowl.

The next morning, combine baking soda, shredded peel and water in a large heavy-bottomed pot (at least 12" across by about 7" deep). Cover and boil for about 10 minutes. Add extra water if necessary so it does not boil dry.

Add juice/pulp mixture; bring to a boil; cover and cook for at least 20 minutes. What you want to do is cook the peel until it is tender. Stir it frequently and add just enough water so it does not burn and yields a thick slurry when done. Adjust extra time until the peel is tender.

Measure the volume of the mixture. You should have between 3 and 5 cups of this slurry. If you have more, perhaps you have too much water, so try to reduce it in volume a bit by cooking it longer and stirring constantly. Add two cups of white sugar for each cup of the boiled down peel/juice mixture; stir; bring to a boil and cook for 15 minutes. What you want is to stir almost constantly and keep the heat so it will boil gently but not froth or overflow.

Remove from heat, add pectin crystals. Return to heat for 5 minutes, skim and stir but reduce heat so it does not froth. Test for thickness. A small spoonful on a cold saucer will 'wrinkle' when tilted if marmalade is cooked enough. If not thick enough, return a gentle boil until desired consistency is achieved. Discard any froth. Pour final result into hot sterilized wide-mouthed flat 1 cup (~236ml) snap cap canning jars. Seal immediately and process in a hot water bath according the instructions in your canning book. Allow to cool and set for at least 24 hours.

Marmalade Notes: