How to Make Whisky Marmalade
Bright, zesty and with a little kick, this whisky marmalade is a gorgeous preserve to have on hand. It’s made with fresh oranges, a splash of lemon juice, and just enough whisky to warm things up without overpowering the fruit.
This small-batch recipe yields approximately 750 millilitres of marmalade. It is ideal for those who want to try something different to gift, serve on a cheeseboard, or spread generously on hot, buttered toast. It’s gently simmered for hours to develop a deep, complex flavour and beautiful amber colour.
I’ve been making jam since I was 12, starting with loquats from the garden and no recipe in sight. My first blog post in 2009 was apricot jam, inspired by childhood memories of my gran’s homemade version with whole fruit. I’ve loved jam ever since.
This whisky marmalade recipe is a simplified twist on the classic. I never liked overly bitter marmalade or the fiddly process, so I’ve created an easier version using a food processor and no pectin, just sugar, heat, and patience. It’s bold, orangey, and far less effort to make. The splash of whisky at the end is quite subtle and can be left out, but it’s a nod to my Scottish grandmother, and I love it.
Why this recipe works
- The long simmer allows the citrus to mellow and caramelise slightly.
- It’s a great way to use whole oranges, ensuring nothing goes to waste.
- The whisky adds depth and warmth, balancing the citrus with subtle smokiness.
- No need for added pectin—just fruit, sugar, and time.
Tips for success when making marmalade
- Use seedless oranges to save time. If your oranges have seeds, remove them after boiling (navel oranges are fantastic).
- Slice the oranges thinly using a food processor to save time and get even pieces.
- Use a sugar or jam thermometer if you have one—it eliminates the guesswork.
- Don’t rush the simmering process. The low heat over a long time is key.
How to test when marmalade is done
If you don’t have a thermometer, place a small plate in the freezer before you begin. To test, spoon a bit of marmalade onto the cold plate and run your finger through it. If the line holds and the marmalade doesn’t run back together, it’s ready.
What I love the most about making your jam is that you can control the sugar content and make the recipe so much more about the fruit. I love to add aromatics to give a more complex flavour profile. Star anise and cinnamon are wonderful in kumquat marmalade. Orange and black pepper make my 8-minute strawberry jam pop (I also add a splash of orange liqueur), as does Pimms, ginger and balsamic. I also loved adding muscadel to my peach jam, so you can really play around.
How to Make Whisky Marmalade Recipe
Ingredients
- 6 seedless oranges Thinly sliced, ends trimmed. It is easiest if you use a food processor for this.
- Juice of 1 lemon
- 700 grams granulated white sugar
- 45 millilitres whisky
Instructions
- Place a small side plate in the freezer for testing later.
- Squeeze the juice from the orange slices using your hands. You should get roughly 500 millilitres. Combine with the lemon juice and set aside.
- Add the squeezed orange slices to a medium, heavy-based saucepan and cover with water. Bring to a boil, then simmer for 30 minutes. Drain and allow to cool slightly.
- Finely chop the softened orange slices. Remove any seeds if needed.
- Return the chopped oranges to the pot, add the sugar and the reserved juice, and bring to a gentle boil.
- Reduce to a very low simmer and cook for 3 to 3½ hours, stirring occasionally. The marmalade should darken and thicken.
- Test readiness using the cold plate or check the temperature reaches 104°C.
- Stir in the whisky and let cool slightly before transferring to sterilised jars.
Notes
Served on hot, buttered toast, this is surely from food heaven.
Or, make these delicious whiskey marmalade & shortbread crumble bars.
A few of my other favourite jams:
The best 8-minute strawberry jam with orange & black pepper
Kumquat marmalade with star anise
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Looks so yummy. Will give it a try.
Thank you once more for a great recipe.
I have been making marmalade for 59 years and find the easiest way to make it is by using my pressure cooker. I scrub my Seville oranges well, pop them in the pressure cooker with water to cover and pressurise for 15 minutes. Let them cool enough so they are easy to handle without burning oneself and then placing them on a board on top of a big bowl, I cut them in half, letting the juice run into the bowl and then chop the peel and pulp into chunks whilst removing any pips (we like chunky marmalade) and depositing this into the bowl. The pips together with any tough membranes are placed in a small bowl and covered with water. I then add the water left over in the pressure cooker to the peel etc and put both bowls into the fridge overnight. Next day I measure the pulp, peel and water and for every cup I add I cup sugar and a couple of tablespoons of molasses. I boil the pips plus their water for about 10 minutes and press the mixture through a sieve, adding this to the peel etc. which is then boiled over a low heat (Delia Smith’s method) until set. I am partial to the look and taste of dark Oxford marmalade hence the molasses and slow boil. Once it is at setting point, I remove from the heat and add a couple of tablespoons of whisky or brandy. The method of cooking them whole leaves the Sevilles as soft as butter so very easy to chop. We have a Seville tree growing on our property which makes it easy for me to access fruit and my four children all expect a dozen jars each so I end up making at least 5 dozen jars each year!
I don’t think I love marmalade yet. Maybe I should try it again. Beautiful photos.
Thanks, Mimi, it took me a while to get into it too. I kinda love it now and this slightly less bitter version.
Thank you for all the tips Merle and this is so interesting. I have just been reading up about Delia’s recipe (and a few others) and it really is such a laborious task isn’t it? I might give it a go too though.
Adoro la mermelada sobre las tostadas así que intentaré cocinar esta receta.Saludos
What great recipes . I am a total marmalade afficionado. Dead easy to make, and in the microwave almost impossible to burn, though with some marmalades it’s quite good to have a bit of a caramelized edge. Whisky adds such depth to breakfast marmalade! Also note that Vodka and Gin work well, not so much brandy I think.
Please may I have the recipe for your shortbread crumble bars, they look divine!
Hi KIm they are linked in this post you commented on. otherwise search whisky crumble bars on my site in the search bar