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:

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

  • 1.3kg Seville orange
    Orange

    Orange

    or-ange

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

  • 2 lemons, juice only
    Lemon

    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

    Sugar

    shuh-ga

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

  • 450g dark muscovado sugar
  • 150ml whisky
    Whisky

    Whisky

    wisk-ee

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

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, questions and tips

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CDwane
4th Jan, 2017
How long do I need to leave it in the jar before eating? How long can it be stored for?
jccw
16th Jan, 2015
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
16th Jan, 2015
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
11th Nov, 2014
3.8
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
13th Oct, 2014
I'm want to make this recipe but can't find seville oranges anywhere. Any suggestions ofr substitutions?
IzzzyWizzzy
6th Jan, 2015
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
13th Oct, 2014
I'm want to make this recipe but can't find seville oranges anywhere. Any suggestions ofr substitutions?
shinjinku
29th Sep, 2013
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
15th Aug, 2013
5.05
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
13th Oct, 2014
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?

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CDwane
4th Jan, 2017
How long do I need to leave it in the jar before eating? How long can it be stored for?
goodfoodteam's picture
goodfoodteam
9th Jan, 2017
Thanks for your question. You can eat the marmalade straightaway or store for up to a year if kept in a cool, dark place. The jars must be properly sterilised and sealed. Use within a month once you've opened it, keeping it in the fridge.
tracyrichard
23rd Jan, 2016
When do you add the other half of brown and white sugar , I.e the half which you don't warm in the oven ?
goodfoodteam's picture
goodfoodteam
21st Mar, 2016
Hello, this recipe is cooked in two batches, so you use the remaining white and brown sugar, when you make the second batch. You would need to warm the remaining sugar as for step 2.
emma.weight
13th Oct, 2014
I'm want to make this recipe but can't find seville oranges anywhere. Any suggestions for substitutions?
goodfoodteam's picture
goodfoodteam
7th Nov, 2014
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
13th Oct, 2014
I'm want to make this recipe but can't find seville oranges anywhere. Any suggestions ofr substitutions?
emma.weight
13th Oct, 2014
I'm want to make this recipe but can't find seville oranges anywhere. Any suggestions ofr substitutions?
emma.weight
13th Oct, 2014
I'm want to make this recipe but can't find seville oranges anywhere. Any suggestions ofr substitutions?
etux
17th Jan, 2014
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?

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