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gin and tonic lemon marmalade in glass with spoon at side

Gin And Tonic Lemon Marmalade

Karon Grieve
Deliciously different and easy to make, this lemon marmalade is perfect on everything from toast to cocktails, glazes, cakes and more
4.41 from 5 votes
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Course preserves
Cuisine British
Servings 4 jars
Calories 890 kcal


  • 750 g lemons 5 large lemons
  • 750 ml tonic water
  • 4 juniper berries
  • 750 g sugar
  • 75 ml gin


  • Remove protective wax from lemons if not unwaxed - see my notes
  • Peel the lemons and finely chop the peel. Remove pith retaining the pith from 1 lemon - discard the rest
  • Chop lemon flesh and place in pan with lemon peel and tonic water
  • Put the pips/seeds, pith from 1 lemon and juniper berries into a muslin bag and pop this in the pan and cover and leave overnight
  • Boil then simmer about 1 hour till peel is tender (depends on thickness of peel)
  • Squeeze the pith bag into the pan then discard, add the sugar and heat gently till dissolved then boil for about 20 minutes till it reaches setting point.
  • Add the gin and stir through then wait 5 minutes to let the peel settle before ladling into sterilised jars



Remove the wax from citrus fruit by washing in warm soapy water and scrubbing well. Rinse and pat dry.
Your gin and tonic lemon marmalade will keep for up to a year, once opened store in the fridge and use within a month.
Use this on toast, as a glaze in roasting chicken, pork or veggies. Add some to stir-fries or other Asian dishes for that sweet and sour flavour.  Spread on cakes and so much more.
Calories given are per jar


Calories: 890kcalCarbohydrates: 232gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 20mgPotassium: 340mgFiber: 6gSugar: 214gVitamin A: 41IUVitamin C: 100mgCalcium: 54mgIron: 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!
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