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!
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.
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…….
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.
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.
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 chutney and relish
How to sterilise jars and bottles
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.
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
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.
Whisky And Ginger Marmalade
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
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.
lovely sounding marmalade but how much ginger do i put in ?
Sorry have just updated recipe, should read 2cm/3/4″ piece of fresh ginger root.
K x
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!
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.
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.
Hi Samantha
Glad you like the recipe so much.
K
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..
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
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.
Hi Mandy
Sorry for confusion. You want 1150g for sugar for total 900g oranges.
Kx
Thanks – I’ll let you know how I get on. Oranges, lemons and ginger arrived today!
Karon is there an alternative to the Seville oranges? I’m in the North west of Ireland and can’t get them!
Hi Julie, Just use normal oranges then.
K x
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!
Glad you like the site, yes have tried chocolate with blueberries, gorgeous.
K x
Hi Christine
Glad you like the site so much. Yes have tried blueberries with chocolate, gorgeous.
K x
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.
Hi Max
Thanks for the nice comment, glad you like my recipes.
K x
Thanks Karon your recipe sounds Devine
I have a glut of lemons could I use all lemons
And leave out the oranges
Thanks
Judi
I have left a comment
Awaiting a reply
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
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.
Hi Ellen
The jars are about 350ml each you get lots of marmalade from this recipe. Hope you like it
K
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.
Hi Tina
So glad this recipe brought back such lovely memories for youo.
K