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Jars of marmalade with a red ribbon Tried & Tested

The ultimate marmalade

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This recipe for whisky marmalade is the perfect way to start to the day!

Key Information

  • Prep:
  • Bake:
  • Jars:4
  • Skill level:easy

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Ingredients

  • 6 6 Orange(s)
  • 1 1 Lemon juice of 1 lemon
  • 1l ⅜ gal Water warm
  • 1⅛kg 2½ lb Unrefined golden granulated sugar (we use Billington's)
  • 2tbsp 2tbsp Whisky

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    To sterilise jars, wash with very hot water or put through the hot cycle of a dishwasher. Place the jars on a baking tray and slide into an oven (160˚C, fan 140˚C, gas mark 3, 325˚F) for 10-15 minutes. Keep them warm until filled with the marmalade.

  2. Classic mode Step 2

    Slice the oranges in quarters. Using a metal spoon, scoop out the flesh leaving as much of the pith as you can behind. Do this over a bowl to collect any juice. Reserve the orange peels. Put the orange flesh, juice and pips in a food processor and blend until smooth

    Ingredients for this step

    • 6 6 Orange(s)
  3. Classic mode Step 3

    Push the purée through a muslin lined sieve into a preserving pan or large heavy-based saucepan. Flatten the orange peel and slice as much of the pith from the orange peel as possible. Slice the rind into very thin matchstick and add these to the pan. Pour in the lemon juice and water.

     

    Ingredients for this step

    • 1 1 Lemon juice of 1 lemon
    • 1l ⅜ gal Water warm
  4. Classic mode Step 4

    Bring to the boil. Reduce the heat and simmer for 1 to 1 1/2 hours until the rind is very soft and the mixture has reduced by half.

  5. Classic mode Step 5

    Reduce the heat to low and add the sugar and stir until it has dissolved. Boil for about 10 minutes, skimming off any froth on the surface.

    Ingredients for this step

    • 1⅛kg 2½ lb Unrefined golden granulated sugar (we use Billington's)
  6. Classic mode Step 6

    After 10 minutes, spoon a little of the marmalade onto a very cold plate and place in the fridge. If it sets to a jelly the marmalade is cooked. If necessary, cook for a further 5-10 minutes and test again. When ready beat in the whisky, if using.

    Ingredients for this step

    • 2tbsp 2tbsp Whisky
  7. Classic mode Step 7

    Allow the marmalade to cool slightly, then pour into the sterilised jars.