Name: Dark Muscovado & Whisky Marmalade Recipe
Prep time: 30 min
Cook time: 2 h 40 min
Total time: 3 h 10 min
Cuisine: British
Ingredients: 1.3 kg Seville oranges; 2 lemons, juice only; 2¼ kg granulated or preserving sugar; 450 g dark muscovado sugar; 150 ml whisky

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Introduction

This dark muscovado and whisky marmalade offers a rich twist on a classic preserve. Combining the bittersweet tang of Seville oranges with the deep molasses flavor of muscovado sugar and a warming hint of whisky, it’s perfect for adding a touch of elegance to your breakfast or afternoon tea.

A small clear glass jar filled with dark red jam showing glossy chunks inside. A metal spoon with some yellow jelly on it leans on the jar's side. The jar sits on a white cloth covering a white marbled surface, with blurred yellow objects in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Place the whole oranges and lemon juice in a large preserving pan and cover with 2 litres (4 pints) of water. If the water does not fully cover the fruit, use a smaller pan or weigh the oranges down with a heat-proof plate to keep them submerged. Bring to the boil, then cover and simmer gently for about 2 hours, or until the peel can be pierced easily with a fork.
Step 2: Warm half of the granulated and muscovado sugars in a very low oven. Pour off the cooking water from the oranges into a jug, then tip the oranges into a bowl. Return the cooking liquid to the pan.
Step 3: When the oranges are cool enough to handle, cut them in half and scoop out all the pips and pith, adding them to the reserved orange liquid in the pan. Bring this mixture to a boil for 6 minutes, then strain it through a sieve into a bowl, pressing the pulp with a wooden spoon to extract the pectin-rich liquid.
Step 4: Pour half of the strained liquid back into a preserving pan. Cut the peel into chunky shreds with a sharp knife and add half of it to the liquid along with the warm granulated and muscovado sugars. Stir gently over low heat until the sugars dissolve completely.
Step 5: Bring the mixture to the boil and boil rapidly for 15–25 minutes until it reaches the setting point. Stir in half the whisky, then remove from heat and skim off any scum from the surface. To help dissolve scum, add a small knob of butter and stir gently.
Step 6: Let the marmalade stand in the pan for 20 minutes to cool slightly and allow the peel to settle. Then pot it into sterilised jars, seal, and label. Repeat all steps with the remaining fruit, sugars, and whisky for the second batch.

Tips & Variations

Replace the whisky with Grand Marnier, Drambuie, or Cointreau for a different flavor profile.
Use 2.6kg (6lb) granulated sugar instead of muscovado sugar and add 2 tablespoons black treacle (1 tablespoon per batch) to deepen the color and flavor of the marmalade.

Storage

Store the sealed jars of marmalade in a cool, dark place for up to 1 year. Once opened, keep refrigerated and use within a few weeks. Reheat gently before serving if desired to soften the marmalade.

How to Serve

The image shows a small glass jar filled with dark red jelly that looks thick and shiny. A spoon with some jelly on it leans inside the jar, positioned slightly to the left side. The jar is placed on a white cloth with a subtle pattern, and the background has a soft, blurred look with a warm yellow object that might be a lemon. The whole scene sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Why use Seville oranges for marmalade?

Seville oranges have a naturally bitter flavor and high pectin content, which helps the marmalade to set well and gives the preserve its characteristic tart taste.

Can I substitute the whisky with another type of alcohol?

Yes, spirits like Grand Marnier, Drambuie, or Cointreau work well as substitutes, adding unique flavors while maintaining the marmalade’s warmth and depth.