Description
This Dark Muscovado & Whisky Marmalade is a rich and flavorful preserve combining the tangy bitterness of Seville oranges with the deep molasses notes of dark muscovado sugar and a warming kick of whisky. Perfect for spreading on toast or using as a distinctive ingredient in desserts, this marmalade balances sweetness with a complex citrus depth and hints of caramel and whisky.
Ingredients
Scale
Main Ingredients
- 1.3 kg Seville oranges
- 2 lemons, juice only
- 2¼ kg granulated or preserving sugar
- 450 g dark muscovado sugar
- 150 ml whisky
Instructions
- Prepare and Simmer Fruit: Place the whole Seville oranges and freshly squeezed lemon juice into a large preserving pan and cover with 2 liters (4 pints) of water. If this volume doesn’t fully cover the fruit, use a smaller pan or weigh down the oranges with a heat-proof plate. Bring the mix to a boil, then cover and simmer gently for about 2 hours until the peel becomes easily pierced with a fork.
- Warm Sugar & Save Cooking Liquid: While the fruit cooks, warm half of both the granulated sugar and dark muscovado sugar in a very low oven to dissolve more easily later. Once the fruit is tender, carefully pour off the cooking water into a jug and transfer the oranges to a bowl.
- Cool and Prepare Fruit: Return the cooking liquid to the pan and let the oranges cool until they can be handled. Cut each orange in half, scoop out seeds and pith, and add these to the reserved cooking liquid in the pan.
- Extract Pectin from Seeds & Pith: Bring this mixture to a boil for 6 minutes, then sieve the liquid through a fine sieve, pressing the pulp with a wooden spoon to extract high-pectin juice which helps the marmalade set well. Discard solid remains afterwards.
- Cook First Batch: Pour half of the strained liquid into the preserving pan. Using a sharp knife, cut the peel into chunky shreds and add half of the shredded peel along with half of the warmed granulated and muscovado sugars to the pan. Stir over low heat until sugar is fully dissolved, then bring to a vigorous boil and cook for 15-25 minutes, until the marmalade reaches setting point.
- Add Whisky and Finish: Stir in half the whisky and remove the pan from heat. Skim off any scum from the surface; to dissolve excess scum, add a small knob of butter and gently stir. Let the marmalade stand for 20 minutes to cool slightly and allow the peel to settle.
- Jar and Repeat: Pot the marmalade into sterilised jars, seal, and label. Repeat the entire cooking process with the remaining peel, sugars, liquid, and whisky for the second batch.
Notes
- You can substitute whisky with Grand Marnier, Drambuie, or Cointreau for a different flavor profile.
- For a darker marmalade without muscovado sugar, replace it with 2.6 kg granulated sugar and add 2 tablespoons black treacle (1 tablespoon per batch) to deepen color and richness.
- Using a low oven to warm the sugar helps it dissolve more easily during cooking, preventing graininess.
- Scum on the surface is normal; the butter trick helps clarify the marmalade for better texture and appearance.
- Sterilising jars properly ensures long shelf-life and food safety of your marmalade.
- Prep Time: 30 minutes
- Cook Time: 2 hours 40 minutes
- Category: Preserves & Jams
- Method: Stovetop
- Cuisine: British
Keywords: marmalade, dark muscovado sugar, whisky marmalade, Seville orange preserve, homemade marmalade, citrus jam, British preserves
