The Ultimate Whisky Marmalade

  • Total Time

    2h 30m
    • Prep Time

    • Bake Time

      2h 0m
  • Makes


This recipe is sure to tempt the taste buds. Using Silver Spoon Preserving Sugar, this marmalade is simple to make. It has a spot of whisky in it which compliments the sharp orange taste and becomes the perfect marriage, we think this marmalade recipe is the ultimate because of this. You can always skip the whisky addition if you don't fancy it. Treat the whole family to home made marmalade on toast for a great start to the day.


  1. To sterilise jars, wash with very hot water or put through the hot cycle of a dishwasher. Place the jars on a baking tray and slide into an oven (160˚C, fan 140˚C, gas mark 3, 325˚F) for 10-15 minutes. Keep them warm until filled with the marmalade.

  2. Slice the oranges in quarters. Using a metal spoon, scoop out the flesh leaving as much of the pith as you can behind. Do this over a bowl to collect any juice. Reserve the orange peels. Put the orange flesh, juice and pips in a food processor and blend until smooth

  3. Push the purée through a muslin lined sieve into a preserving pan or large heavy-based saucepan. Flatten the orange peel and slice as much of the pith from the orange peel as possible. Slice the rind into very thin matchstick and add these to the pan. Pour in the lemon juice and water.  

  4. Bring to the boil. Reduce the heat and simmer for 1 to 1 1/2 hours until the rind is very soft and the mixture has reduced by half.

  5. Reduce the heat to low and add the sugar and stir until it has dissolved. Boil for about 10 minutes, skimming off any froth on the surface. Add the whisky.

  6. After 10 minutes, spoon a little of the marmalade onto a very cold plate and place in the fridge. If it sets to a jelly the marmalade is cooked. If necessary, cook for a further 5-10 minutes and test again. When ready beat in the whisky, if using.

  7. Allow the marmalade to cool slightly, then pour into the sterilised jars.

Let's Bake

The easiest way to follow a recipe


  1. 5 star rating

    I used salted caramel whiskey...yes it was heaven!!!

  2. 5 star rating

    Excellent the whisky made all the difference!!

  3. 5 star rating

    Hi, at what point do you add the whiskey?

    Regards Carol


    Hi Carol,

    I'm sorry this crucial step was missing from the recipe. I have updated it now - you add the whisky when the sugar has fully dissolved.

    Happy Baking

    The Baking Mad Team

Leave Your Thoughts

We use cookies to provide you with the best browsing experience. By continuing to use this site you are agreeing to our use of cookies. To find out more, please read our cookie policy.

At Baking Mad we love cookies. We even place them on your computer. These ones don't contain chocolate chips, but they do allow us to provide you with the best experience. By continuing to use this site you are agreeing to our use of cookies. To find out more, please read our cookie policy. To bake some of your own, visit our cookie recipes page!