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The Ultimate Whisky Marmalade

Published: Updated:

9 Reviews

Total Time
2h 30m
Prep Time
Bake Time
Makes 4
Makes 4

About the bake

This recipe is sure to tempt the taste buds. Using Silver Spoon Preserving Sugar, this marmalade is simple to make. It has a spot of whisky in it which compliments the sharp orange taste and becomes the perfect marriage, we think this marmalade recipe is the ultimate because of this. You can always skip the whisky addition if you don't fancy it. Treat the whole family to home made marmalade on toast for a great start to the day.

5 ingredients7 steps


    1. 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. 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

    3. 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.


    4. 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. 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.

    6. 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.

    7. Step 7

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


      • 6Oranges 
      • 1Juice of one whole lemon 
      • 1lWater (warm) 
      • 1.1kgSilver Spoon Preserving Sugar 
      • 2 tbspWhisky 


    • Metal spoon
    • Bowl
    • Food processor
    • Muslin
    • Saucepan

    Nutritional information per 20g serving

    • Energy 44cal
    • Fat 0g
    • of which Saturates 0g
    • Carbohydrates 11g
    • of which Sugars 11g
    • Protein 0g
    • Salt 0g

    9 Baker Ratings

    Great recipe!
    Very yummy marmalade, hubby can't get enough 😁

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    I have an abundant of lemons - could I replace oranges with lemons ?? Suggestions would be grateful. Cheers

    Baking Mad

    Hi you can make lemon marmalade, although we haven't tried with this particular recipe. Perhaps you might like to try our delicious lemon curd recipe to use some of your lemons? 

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