Dark muscovado & whisky marmalade

Dark muscovado & whisky marmalade

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(14 ratings)

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Cooking time

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

Skill level

Easy

Servings

Makes about 4.5kg/10lb

A real grown-up marmalade – rich, dark and just a hint of boozy flavour

Nutrition and extra info

Nutrition info

Nutrition

kcalories
-
protein
-
carbs
-
fat
-
saturates
-
fibre
-
sugar
-
salt
-

Ingredients

  • 1.3kg Seville oranges
  • 2 lemons, juice only
  • 2¼kg granulated or preserving sugar
  • 450g dark muscovado sugar
  • 150ml whisky

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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.

Recipe from Good Food magazine, January 2002

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Comments

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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?

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

dmg196's picture
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Had two Seville oranges left over from main marmalade making so topped up the weight with a couple of clementines to make half the amount. Clementine peel too squishy so discarded without slicing. Used just a small amount (about 100g) of light muscovado sugar as we don't like dark marmalade. Perfect colour and wonderful taste. So much easier sieving pips etc so much easier than squeezing muslin bag

cfergus's picture

Can Marmalade be frozen?

kizbut1's picture

Probably not, however you can freeze the oranges whole, done it many times :-)

julie1960's picture

This has made the whole house smell very Christmassy! I just wished I had known that the recipe is only instructing you to do half the amount at the start when you could double up and do it all as one batch if you have the right sized pan.
Some of the instructions are a little unclear as they only state using half the amounts but do not go on to say when to use the remainder.

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