Whiskey marmalade

Whiskey marmalade

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(8 ratings)

Ready in 4 hours


Makes about 4.5kg
Add a kick to a classic. Marmalade lovers won't be able to resist

Nutrition and extra info


  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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  • 1½ kg Seville orange



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

  • 3l water
  • juice 2 lemons



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

  • 3kg preserving sugar
  • 2 rounded tbsp treacle or molasses
  • 5 tbsp Irish whiskey


  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.

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Comments, questions and tips

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27th Jan, 2020
I use Lagavulin, a peaty Islay single malt. If you like strong flavours it makes heavy duty marmalade. If the Lagavulin is too smokey for you, try the Caol Ila. They’re also pretty good for drinking.
26th Jan, 2019
Easy recipe. I added English whisky instead of Irish and also put in four finely chopped stem ginger pieces. It made 15 jars!!
18th Jan, 2019
Fantastic recipe left the fruit in water overnight to softe the peel, some w had to add in a couple of grapefruit to get the weight right. Used regular sugar and 2 tbsp of jaggery sugar. Its made loads and is utterly delicious.
Christine Lukacs
21st Jul, 2017
I have made this 3 times now & have friends queuing up for more! I think some of the people who have commented may have overlooked the sugar - it requires preserving sugar not ordinary granulated sugar. I use granulated sugar and a packet of Jam Setting mix and that works fine
14th Jan, 2015
Have made the whiskey marmalade this aft, but don't think it's going to set, what can I do to save it ?
3rd Feb, 2011
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!
22nd Jan, 2011
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.
15th Nov, 2010
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
6th Aug, 2010
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.
13th Aug, 2009
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.
16th Jan, 2019
Which issue of GF has this recipe included please? I can’t find it in February 2008
goodfoodteam's picture
22nd Jan, 2019
Thanks for your question. This is actually a website recipe from February 2008. Sorry for the confusion.
Rosalind Willatts's picture
Rosalind Willatts
2nd Feb, 2020
having made marmalade ever year for DECADES, I now find asimple way to prepare is:. 1. Cut the oranges and lemon in half, squeeze out and save the juice to add to the peel and water mix, save the pips. 2. Put the pips into a small muslin bag and tie to the handle of the saucepan so that the pips boil with the marmalade - this adds pectin to the marmalade, Take out before adding the sugar. 3. rougly cut Into quarters the half orange shells and put into a liquidiser with the water, ( needs two lots in the liquidiser for each 1 or 1.5kg batch of oranges) alternatively put the squeezed orange shells through a mincer and than add the water. 4 Boil the water and minced/ liquidised orange peel with the orange juice and with the pips in a bag, for two hours or so, Remove the pips, add the sugar. When the sugar is added and the marmalade boiled any cloudiness disappears. This method is quicker than slicing the peel; it saves the chopping board and one's fingers. It tastes just as excellent as laborously prepared oranges
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