Whiskey marmalade

Whiskey marmalade

Add a kick to a classic. Marmalade lovers won't be able to resist

Difficulty and servings

Easy

Makes about 4.5kg

Preparation and cooking times

Total time

Ready in 4 hours

Method

  1. Wash the oranges and put in a large pan with the water and lemon juice. Bring to the boil, partly cover and simmer for 21/2 hours, until the oranges are very soft. Remove from the heat and scoop the oranges out into a large bowl. When they are cool enough to handle, cut them in half and scoop the flesh and seeds back into the pan using a dessertspoon. Bring back to the boil and simmer uncovered for 30 mins.
  2. Meanwhile cut the orange peel into strips(either using a sharp knife or knife and fork for a chunkier style). Press the contents of the pan through a sieve into a preserving pan, pressing though as much pulp as possible. Add the peel, sugar and treacle or molasses to the pan. Put a couple of saucers in the freezer.
  3. Bring slowly to the boil, stirring to dissolve the sugar, then raise the heat and boil rapidly until setting point is reached. This should take around 6-10 mins. To test this turn off the heat under the marmalade, take a saucer out of the freezer and spoon on a little blob of marmalade. Leave for a moment, then push the marmalade with your finger. If the surface wrinkles it is ready, if not boil for a few more minutes and test again.
  4. Stir the whiskey into the marmalade, then leave it to cool for 10 mins. Give it a stir to distribute the peel, then spoon into clean warm jars(put them through the dishwasher and leave to dry or wash and drain, then wash well, then warm in the oven for 10 mins) cover and label.

Recipe from Good Food magazine, February 2008.

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Latest comments and suggestions

  • Binder photo hampers

    13 August 2009

    hampers commented on this recipe

    This is really a good marmalade recipe but may I suggest to mention that its better to use organic oranges because the health benefit is more than the usual orange.

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  • Binder photo Suzanne

    06 August 2010

    Suzanne commented on this recipe

    I made my marmalade in the pressure cooker - just used 3 pints of water instead of 3 litres and pressure cooked for 15 mins instead of several hours - much more eco friendly and quicker too. The other brainwave I had was to use demerara sugar and then you don't need to faff around with the treacle. Sorry Mary - I've totally changed your recipe but it was the inspiration.

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  • Binder photo Trudy

    15 November 2010

    Trudy commented on this recipe

    Hi! I have tried this recipe yesterday, but unfortunately the resulting consistency is very liquid. It did not set properly. I wonder if I made a mistake by keeping the cooking liquid in which I firstly boiled the oranges. Should I have thrown this away? I also reduced the sugar to 1.3kg. I know that this is a lot less than suggested, but I normally don't like overly sweet jams. Do you have any suggestions so that I can make it better? The taste is good, but the result was just a syrup and not jam :( Thanks

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  • Binder photo Felix

    22 January 2011

    Felix commented on this recipe

    Trudy, like you I tried reducing the sugar - to about 1.5kg - and found it stayed rather runny and tasted a bit too bitter. I let it come off the boil and added another 250g or so of sugar and it became thick and syrupy almost straight away when I started boiling again. I think you needed more sugar to get the set. To be safe I'd recommend at least 2kg sugar. The pectin from the fruit needs to combine with enough sugar or it will be runny. Of course you might not have squeezed enough pectin out of the fruit in the sieve but I think the lack of sugar is more likely.

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  • Binder photo Alison

    03 February 2011

    Alison commented on this recipe

    I make a lot of jams and I know from experience that you can't reduce the amount of sugar. Also, I've been making marmalade every year for over 15 years and I always let the peel/pips/pith/water mixture sit overnight after I've boiled it. I was told this allows more pectin to be released by the pips. I'm not sure if that's true, but my marmalade always sets!

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Difficulty and servings

Easy

Makes about 4.5kg

Preparation and cooking times

Total time

Ready in 4 hours

Ingredients

  • 1½kg Seville oranges
  • 3l water
  • juice 2 lemons
  • 3kg preserving sugar
  • 2 rounded tbsp treacle or molasses
  • 5 tbsp Irish whiskey
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