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Dark muscovado & whisky marmalade

Dark muscovado & whisky marmalade

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(15 ratings)

Prep: 1 hr, 15 mins - 1 hr, 30 mins Cook: 2 hrs, 30 mins

Easy

Makes about 4.5kg/10lb
A real grown-up marmalade – rich, dark and just a hint of boozy flavour

Nutrition and extra info

Nutrition

  • kcalories-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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Ingredients

  • 1.3kg Seville orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 2 lemon, juice only

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2¼kg granulated or preserving sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 450g dark muscovado sugar
  • 150ml whisky

    Whisky

    wisk-ee

    Whisky usually means an ethanol-based spirit produced in Scotland. Ethanol is an intoxicating…

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Method

  1. Place the whole oranges and lemon juice in a large preserving pan and cover with 2 litres/ 4 pints water. If this is not enough to cover the fruit, put it in a smaller pan. If necessary, weight the oranges with a heat-proof plate to keep them under the water. Bring to the boil, cover and simmer very gently for about 2 hours, or until the peel can be pierced easily with a fork.

  2. Warm half of the white and dark sugar in a very low oven. Pour off the cooking water from the oranges into a jug and tip the oranges into a bowl. Return the cooking liquid to the pan. Leave the oranges to cool until they are easy to handle, then cut them in half. Scoop out all the pips and pith and add these to reserved orange liquid in the pan. Bring to the boil for 6 minutes then strain this liquid through a sieve into a bowl, pressing the pulp through with a wooden spoon; the result is high in pectin, which helps to ensure the marmalade has a good set.

  3. Pour half this liquid into a preserving pan. Cut the peel into chunky shreds, using a sharp knife. Add half the peel to the liquid in the preserving pan with the warm white and dark muscovado sugars. Stir over a low heat until all the sugar has dissolved, then bring to the boil and bubble rapidly for 15-25 minutes until setting point is reached. Stir in half the whisky.

  4. Take the pan off the heat and skim any scum from the surface. (To dissolve any excess scum, drop a small knob of butter on the surface, and gently stir.) Leave the marmalade to stand in the pan for 20 minutes to cool a little and to allow the peel to settle, then pot in sterilised jars, seal and label. Repeat for the remaining batch.

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Comments (31)

jccw's picture

Third year in a row that I've used this recipe. I make the whole lot in one batch and change the alcohol to whatever is left over from Christmas. A lovely recipe and a firm family favourite. I now no longer buy Cooper's, as it tastes almost bland by comparison! The 2014 vintage won first prize in the local Flower Show!

jccw's picture

Third year in a row that I've used this recipe. I make the whole lot in one batch and change the alcohol to whatever is left over from Christmas. A lovely recipe and a firm family favourite. I now no longer buy Cooper's, as it tastes almost bland by comparison! The 2014 vintage won first prize in the local Flower Show!

fuzzwig's picture
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I made this a week ago for Christmas hampers. It's a big batch, I managed to fill 9 jars (I reused old sauce jars 500g). It didn't set at first but after a week it has set nicely, can't wait to give it out!

emma.weight's picture

I'm want to make this recipe but can't find seville oranges anywhere. Any suggestions ofr substitutions?

IzzzyWizzzy's picture

Hi there. Seville oranges are only available in January. They are in the shops NOW, so hurry and buy them! They freeze OK, so you can freeze them for using later on in the year. There does not seem to be anyone who sells them frozen (I've looked!), so it's either make the marmalade now, or freeze them yourself - or both, in my case! There are no real substitutes for Sevilles either; you can successfully make marmalade with other citrus fruits (recipes available on this website), but Seville oranges are unique and produce their own characteristic marmalade. Hope this helps!

emma.weight's picture

I'm want to make this recipe but can't find seville oranges anywhere. Any suggestions ofr substitutions?

shinjinku's picture

AMAZING recipe. Tasted delicious. Also found a website called Quickjars.co.uk that supplied some great glass jars to pop this in. Would definitely recommend.

1bonny's picture
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I've tried many recipes of marmalade, and this has got to be the best ever, when the Seville oranges aren't available I put a grapefruit and 1/2lb of lemons with 1and a half pound of oranges (any), 2pints of water and 4lbs sugar (mixed), then follow original recipe,

emma.weight's picture

Do you use this instead of the 4 pints of water and 2.25kg of sugar? Doesn't it affect the setting if you change the amount of sugar and water?

dgodber's picture
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I rewrote the recipe before I started (1kg oranges / 1 batch) - the marmalade is gorgeous! I have always used the traditional method in the past but I think this method is quicker and there is no muslin to mess about with! You do have to scrape away at the sieve to get the pectin-gloop through - but it sets really well and it’s worth the effort!

1bonny's picture
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This is the best marmalde I've ever made, so much easier than the other recipes I've used. I made it as 1 whole batch, and boiled for approx 40 mins, I made sure it was well set before adding the whisky, by testing on frozen plates. I must admit the instructions to make it is somewhat confusing, thats why I decided to do it in one batch. GOOD LUCK

mardylady's picture

can I use normal large oranges?

janemurphy's picture

I made a batch of this marmalade last night the colour is perfect same as the picture above but it's stuck in the jar!!! It is so sweet and looks/tastes like a strong caramel. Is there anything I can do to "save" it or will I have to throw it out? There's no way it could be spread on toast it would break the knife!!!

ladynellington's picture
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I certainly should have let it boil for another 10 minutes, but boy-oh-boy was it good!

I made it as a Christmas present for friends and family, and have had fantastic feedback too. Lovely and easy recipe for wintery marmalade.

mazzizapsycho's picture

Reenapegg, I'm so sorry for you that this didn't work for you! It sounds like you've ended up with too much sugar making it syrupy, you should have just boiled it up again until it reached the right consistency, it doesn't matter than you had tried to set it already.
If you still need christmas gifts the fruity christmas biscotti on this website is really nice and quite quick and easy to make!

Rowena Wilkes's picture
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Made this for xmas prezzies and it was SUCH a hassle to make! Like others it didnt set properly so i had to add more jam sugar which then made it far too sweet so I had to add more whisky. Im still not happy with the consistency. It turned out more like a really thick syrup, not really like marmalade at all. What was more, I had to watch it like a hawk during the simmering process to ensure that it didnt bubble over and go everywhere making my kitchen a huge sticky mess (which it did!) Not to mention scolding myself on the boiling water when transferring it! Huge, huge hassle and I probably wont be making it again unless people like it so much they ask for more

Rowena Wilkes's picture
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Followed recipe exactly but like others, , mine has not set. Any reccomendations? Would adding gelatine help? Very reluctant to start again as the cost isnt cheap but really want it to work as was planning on jarring up and giving as christmas prezzies. Please help!

mikenower's picture
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Having reached setting point, adding the cold whisky caused problems with the set - having bottled it we had to reboil to get a good set. Next time I'll try warming the whisky before adding it. Despite this it tastes delicious!

biggles2009's picture

I agree that the instructions are rather vague, as regards the half measure; need re-writing. I made the resultant error of not cooking for long enough, as did the correspondents above! Otherwise, a good product, which would not have required re-cooking, had the recipe been written with the correct timings!

721beader's picture
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Best marmalade, but I think its just as nice without the whisky

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Questions (8)

tracyrichard's picture

When do you add the other half of brown and white sugar , I.e the half which you don't warm in the oven ?

emma.weight's picture

I'm want to make this recipe but can't find seville oranges anywhere. Any suggestions for substitutions?

goodfoodteam's picture
Hi there thanks for your question, you can buy big cans of Seville oranges that are ready to make the marmalade with, try Lakeland, Ocado or larger supermarkets.
emma.weight's picture

I'm want to make this recipe but can't find seville oranges anywhere. Any suggestions ofr substitutions?

emma.weight's picture

I'm want to make this recipe but can't find seville oranges anywhere. Any suggestions ofr substitutions?

emma.weight's picture

I'm want to make this recipe but can't find seville oranges anywhere. Any suggestions ofr substitutions?

etux's picture

I love dark muscovado but don't want to add the whisky. Will it work if I just omit the whisky or will it need more of something else to balance the mixture?

goodfoodteam's picture

Hi there. Yes, you could swap the whisky for a non alcoholic drink instead. Orange juice or apple juice would work well. Hope you enjoy the marmalade. Thanks, BBC Good Food team.

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