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Home » Jelly and Marmalade » Scotch Whisky And Ginger Marmalade

Scotch Whisky And Ginger Marmalade

Author: Karon Grieve Published : January 2015

Recipe
whisky and ginger marmalade pin image
whisky and ginger marmalade pin image
whisky marmalade pin image

Start your day the Scottish way with this Scotch whisky and ginger marmalade on your toast. What better way to kick start the day! You can also use this as a glaze for roasting meats and in Asian recipes too!

whisky and ginger marmalade in a glass with horn spoon at side

Scotch whisky and ginger marmalade

Today I’m sharing my whisky and ginger marmalade recipe that I first used in my book Simply Scottish Cakes and Bakes.

It is an easy recipe and tastes fabulous either on your toast in the morning or with strong cheese and oatcakes in the evening, either way the little kick of Scotch whisky gives it the edge over any other marmalade.

close up of marmalade

Marmalade history

Scotland is famed for it’s marmalade especially in the area of Dundee where Mrs Keiller first created this sticky treat after her husband bought a job lot of cheap Seville oranges from a Spanish ship that had taken refuge in Dundee harbour due to a storm.

The oranges were way too bitter to eat so Mrs Keiller made orange jam – the rest, as they say, is history…….

tea table set with marmalade, scones and cakes

Marmalade

I love marmalade but I am not keen on the overly sweet confection you usually get in jars in the supermarket.

I like mine to have more of a bitter tang, to be that joyous orange gold colour and to have a good consistency.

Adding the heat of spicy ginger and the luxury of Scotch whisky to the mix just makes it extra special and something fit to grace the finest scone.

marmalade in thistle glass

Ingredients for whisky and ginger marmalade

Oranges (two types here, Seville and normal oranges)

Lemons

Ginger, sugar, some water and of course Scotch whisky!

How to make whisky marmalade

This recipe for whisky and ginger marmalade takes a bit of time for the peels to become tender through simmering but it is well worth the wait.

See below in the recipe card for full details.

whisky glass with spoon at side

New to preserving? Then don’t panic, I can take you from zero to hero in no time at all.

Just check out these handy articles to get you heading in the right direction fast;

How to make great jam and marmalade

How to make cool curds

How to make great jelly

How to make chutney and relish

How to sterilise jars and bottles

Sticky situations – troubleshooting your preserves

Different types of preserves

My favourite preserving kit

tilted jar with marmalade spilling out

How to serve whisky and ginger marmalade

I use my marmalade in all sorts of ways. From the usual spreading on toast and scones etc.

But it is so useful as a glaze for ham and ribs too.

Also mix some whisky marmalade into ice-cream and sorbet recipes for a sweet, tangy kick of flavour.

Stir it into sweet and sour sauces too. I use this marmalade in my Sweet and Sour Marmalade Meatballs recipe.

Don’t just keep it as something for breakfast time or for those sticky sandwiches so favoured by Paddington Bear. Release your whisky and ginger marmalade from the larder and really make the most of it.

Marmalade makes a great foodie gift so think ahead. This recipe is from my book Simply Scottish Cakes & Bakes.

larder link

Looking for more great marmalade recipes for your breakfast toast? Then check these out before you go;

Mediterranean fig and lemon marmalade

Orange, pomegranate, ginger and mint marmalade

Red pepper marmalade

Cranberry and orange marmalade

Hot and spicy citrus jam/marmalade

Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.

Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
marmalade in thistle glass

Whisky And Ginger Marmalade

Karon Grieve
Whisky and ginger marmalade is perfect for breakfast and all sorts of recipes from glazing meat to sweet and sour sauces, sorbets and more
4.72 from 14 votes
Print Recipe Comment Bookmark Saved! Pin Recipe
Prep Time 10 minutes mins
Cook Time 2 hours hrs 30 minutes mins
Total Time 2 hours hrs 40 minutes mins
Course preserves
Cuisine Scottish
Servings 140 servings
Calories 40 kcal

Ingredients
 

  • 450 g seville oranges
  • 450 g oranges
  • 4 lemons
  • 2 cm fresh root ginger
  • 1.1 k granulated sugar
  • 1 lt water
  • 300 ml whisky
Metric – US Customary

Instructions
 

  • Wash all the fruit and pat dry before cutting in half and squeezing out all the juice into your preserving pan.
  • Scoop out flesh and seeds and tie into a muslin cloth and toss into the pan.
  • Shred up all the skins and add these to the pan.
  • Peel and grate the ginger and add this along with the water and bring to the boil.
  • Cover the pan and lower the heat and simmer for about 2 hours until all the peel is tender.
  • Fish out the muslin pouch and squeeze well before discarding contents.
  • Add sugar and cook on low heat till dissolved then raise heat to a boil for about 20 minutes or until the setting point has been reached.
  • Cool for 10 minutes before ladelling into sterilised jars and adding the whisky and stirring well before popping on the lids.

Notes

I got approximately 8 x 350g jars of marmalade from this recipe, calories etc are taken from one serving (a tablespoon) of marmalade
Use your whisky and ginger marmalade on toast, as a glaze for roasting ham or pork or chicken and in Asian dishes too

Nutrition

Calories: 40kcalCarbohydrates: 9gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 1mgPotassium: 16mgFiber: 1gSugar: 9gVitamin A: 15IUVitamin C: 5mgCalcium: 3mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I’m using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Tried this recipe?Mention @LarderLove or tag #LarderLove

Filed Under: ALL RECIPES, Jelly and Marmalade, Scottish Recipes, Winter

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Comments

  1. manda says

    January 20, 2015 at 11:09 pm

    lovely sounding marmalade but how much ginger do i put in ?

    Reply
  2. Karon Grieve says

    January 21, 2015 at 8:16 pm

    Sorry have just updated recipe, should read 2cm/3/4″ piece of fresh ginger root.
    K x

    Reply
    • bill marsano says

      March 23, 2018 at 2:48 pm

      4 stars
      Karon, I’ve just tried this recipe and have plenty of oranges left, so I’m going to make more.. But first some questions. Is that really enough ginger? I didn’t get that great heat I expect from ginger. Also, is there any way to reduce the sugar and replace it in whole or in part with something like Splenda? A lot of folks on my jam list are diabetic or at least “watching their sugar intake” and I don’t want to make stuff they can’t have. As to the whisky: if we’re talking 8oz jars here then we’re adding just 1 oz per jar, nowhere near enough to send anyone to the DT ward, so I see no need to boil the alcohol out.

      Also a warning to all others: Do NOT skip the muslin bag!

      Reply
      • Karon Grieve says

        March 27, 2018 at 8:41 am

        Sorry Bill I don’t use Splenda so I can’t help you on this one. As for ginger it is entirely up to you how much you add, it’s is up to the cook as to how much heat is in the kitchen so to speak. It was enough ginger for me but obviously not for you. Re the whisky, this is how I do it, I’m only sharing my recipe.

        Reply
      • Samantha Merridale says

        January 14, 2023 at 3:16 pm

        5 stars
        We love this recipe, and we do skip the muslin bag. Everything goes in the pan. It is always amazing. We add the whisky immediately after boiling, before bottling.

        Reply
        • Karon Grieve says

          January 16, 2023 at 11:37 am

          Hi Samantha
          Glad you like the recipe so much.
          K

          Reply
  3. Hellen says

    November 16, 2015 at 4:39 am

    Hi Karon,
    In the past I have used marmalade recipes that required boiling after adding the whisky, in order to burn the alcohol off. What effect, if any, does your process of adding the whisky and NOT burning the alcohol off have on the end product.
    Hellen..

    Reply
    • Karon Grieve says

      November 26, 2015 at 12:22 pm

      I just like to have the full flavour of the spirit in my jams and jellies which is why I add it at the end.
      K x

      Reply
  4. Mandy says

    January 7, 2016 at 9:18 pm

    Please can you confirm the sugar quantity for me. The two types of orange show 450 grams or 1 lb each which is about the same weight. But when it comes to the sugar it says 1/2 kilo or 2 1/2 lbs which are vastly different amounts. I’m assuming that the 2 1/2 lbs is correct and the metric quantity should be something like 1150 grams. Please let me know – Seville oranges are coming next week! Thanks.

    Reply
    • Karon Grieve says

      January 13, 2016 at 7:56 am

      Hi Mandy
      Sorry for confusion. You want 1150g for sugar for total 900g oranges.
      Kx

      Reply
      • Mandy says

        January 16, 2016 at 12:29 am

        Thanks – I’ll let you know how I get on. Oranges, lemons and ginger arrived today!

        Reply
  5. Julie McPherson says

    November 15, 2016 at 11:31 am

    Karon is there an alternative to the Seville oranges? I’m in the North west of Ireland and can’t get them!

    Reply
    • Karon Grieve says

      November 25, 2016 at 9:36 am

      Hi Julie, Just use normal oranges then.
      K x

      Reply
  6. Christine says

    July 12, 2017 at 1:17 am

    Thanks for your interesting site. We had our own preserves business for several years when illness interrupted. However I still love a good adventure in the kitchen with jams,jellies and sauces. Have you tried a bit of chocolate in with your blueberries? M m good!

    Reply
    • Karon Grieve says

      July 14, 2017 at 11:48 am

      Glad you like the site, yes have tried chocolate with blueberries, gorgeous.
      K x

      Reply
    • Karon Grieve says

      July 14, 2017 at 11:51 am

      Hi Christine
      Glad you like the site so much. Yes have tried blueberries with chocolate, gorgeous.
      K x

      Reply
  7. Max palacios says

    July 14, 2017 at 11:02 pm

    My name is Max, I live in California, USA. Love your marmalade yes the Orange ginger Wisky one. I’m an author, chef and I paint land scapes..I like to make salad dressing, all kinds of food, French and Italian my favor. I love Scotland. Anyway thanks for you great recipes. All the best.

    Reply
    • Karon Grieve says

      July 16, 2017 at 9:55 am

      Hi Max
      Thanks for the nice comment, glad you like my recipes.
      K x

      Reply
  8. Judi says

    July 30, 2019 at 2:45 am

    Thanks Karon your recipe sounds Devine
    I have a glut of lemons could I use all lemons
    And leave out the oranges
    Thanks
    Judi

    Reply
    • Judi says

      July 30, 2019 at 4:56 am

      I have left a comment
      Awaiting a reply

      Reply
    • Karon Grieve says

      August 1, 2019 at 10:39 am

      Hi Judy
      Sorry I don’t get time to go into my blog every day and reply to comments, life gets in the way sometimes. Anyway, yes you can use lemons, different taste of course but whisky and lemon goes well.
      K x

      Reply
  9. Ellen says

    February 22, 2021 at 12:53 pm

    Hi Karon,
    This recipe looks amazing. Planning to make it soon as oranges are in abundance now. Recipe doesn’t mention size of jars used. I’m new to world of marmalade.

    Reply
    • Karon Grieve says

      February 22, 2021 at 1:32 pm

      Hi Ellen
      The jars are about 350ml each you get lots of marmalade from this recipe. Hope you like it
      K

      Reply
  10. Tina says

    January 16, 2024 at 1:45 am

    5 stars
    First had orange marmalade with Scotch in Bermuda and loved it. Was excited to see your recipe. Made this along with several others for the Christmas season. Your recipe is a keeper. Brought us right back to the turquoise waters and warm sunshine of Bermuda. It was 18 degrees here in New England today. Bring on the toast and marmalade.
    Thanks for sharing.

    Reply
    • Karon Grieve says

      January 19, 2024 at 10:20 am

      Hi Tina
      So glad this recipe brought back such lovely memories for youo.
      K

      Reply
4.72 from 14 votes (11 ratings without comment)

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