Introduction

This dark muscovado and whisky marmalade offers a rich twist on the classic Seville orange preserve. Enhanced with a touch of whisky, it delivers deep, complex flavors perfect for breakfast or gifting to friends.

A small clear glass jar filled with dark reddish-brown jam, showing thick, chunky pieces inside, sits on a white cloth with subtle embroidery. A silver spoon, held by a woman's hand, is resting against the jar, with some lighter golden jam on it, contrasting with the dark jam in the jar. The background shows a soft, blurry yellowish color that looks like fruits, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.3kg Seville oranges
Juice of 2 lemons
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 fruit is not fully submerged, use a smaller pan or weight the oranges down with a heat-proof plate. Bring to a boil, cover, and simmer gently for about 2 hours until the peel is tender enough to pierce with a fork.
Step 2: Warm half of both the granulated and dark muscovado sugars in a very low oven. Pour off the cooking liquid into a jug and transfer the oranges to a bowl to cool until they are easy to handle.
Step 3: Cut the oranges in half, scoop out all the pips and pith, and add them to the reserved cooking liquid in the pan. Bring this mixture to a boil for 6 minutes, then strain through a sieve, pressing the pulp with a wooden spoon to extract the pectin-rich liquid. Reserve this strained liquid.
Step 4: Pour half of the strained liquid back into the preserving pan. Cut the softened peel into chunky shreds and add half the peel along with half the warmed white and muscovado sugars. Stir over low heat until the sugar dissolves, then bring to a boil and simmer rapidly for 15–25 minutes until the marmalade reaches setting point.
Step 5: Stir in half the whisky, remove from heat, and skim off any scum. To dissolve excess scum, add a small knob of butter and stir gently. Let the marmalade stand for 20 minutes to cool slightly and allow the peel to settle.
Step 6: Spoon the marmalade into sterilised jars, seal, and label. Repeat the process with the remaining ingredients to make the second batch.

Tips & Variations

Replace whisky with Grand Marnier, Drambuie, or Cointreau for a different flavor profile.
For a darker marmalade, substitute the muscovado sugar with 2.6kg (6lb) granulated or preserving sugar and add 1 tablespoon of black treacle per batch.
Be patient while simmering to develop a deep, rich flavor and ensure proper setting.

Storage

Store the marmalade in sterilised, sealed jars in a cool, dark place for up to one year. Once opened, keep refrigerated and consume within four weeks. Reheat gently before serving if desired.

How to Serve

A small clear glass jar filled with a dark reddish-brown chunky jelly or jam, with thick pieces visible inside. A silver spoon leaning against the jar is coated with a golden-yellow sticky substance. The jar sits on a white cloth over a table with a white marbled texture. In the blurred background, there are pale yellow round objects, possibly fruit. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What is the purpose of cooking the pips and pith separately?

Cooking and straining the pips and pith releases natural pectin, which is essential for helping the marmalade to set properly.

Can I use other types of oranges instead of Seville oranges?

Seville oranges are preferred because of their high pectin and distinct bitter flavor, but you can experiment with other bitter or sour oranges. Sweet oranges will result in a less traditional marmalade with a different texture and flavor.