You are being treated to a feast of Scottish recipes this week because it is Burns’ Night this coming Sunday and I thought I would dive into the old patriotic stuff.
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.
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…….
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.
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 my pages on how to sterilise jars and making jams to learn about setting points etc.
I use my marmalades in all sorts of ways. From the usual spreading on toast and scones etc to a glaze for ham and ribs, stirred into sweet and sour sauces, mixed into icecream and sorbet recipes and even as part of a boozy cocktail.
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.
Karon x
- 450g/1lb seville oranges
- 450g/1lb sweet oranges
- 4 lemons
- 2cm/3/4" piece of fresh root ginger
- 1.1kg/2½lb granulated sugar
- 1 litre/2 pints water
- 300ml/1/2 pint whisky
- 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.
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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.
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