Wednesday, 7 March 2012

Irish whisky marmalade

My mother makes the best marmalade ever. It's one of the treats I enjoy when I'm at home in Ireland. I usually have it in the morning after a big fry up. Doesn't matter how much I've eaten, I always manage to squeeze it in. So in honour of my Irish Mammy, and because St. Patrick's day is almost upon us, this is for you!

Makes 2.25 kg
900g Seville oranges
1 lemon
1.2 litre water
1.5kg sugar (warmed)
60ml Jameson (or whisky of your choice)

Wash the oranges and lemon, then half them and squeeze the juice into a jug reserving all the pips and membranes. Place the pips and membranes in a muslin cloth and secure with a piece of string. Finely slice the orange and lemon shells, then place in a large saucepan with the juice, water and the muslin parcel containing the pips and membrane. Bring to the boil, then simmer lightly for 2 hours or until the rind is very tender.
Remove the muslin  parcel and once cool, squeeze any juices back into the pan. Add the sugar and stir over a low heat until dissolved. Once the sugar has dissolved bring to the boil and continue boiling rapidly for 5-10 minutes or until setting point (220F) has been reached. Remove from the heat. Skim any scum off the top of the marmalade then add the whisky and stir in. Leave to cool for 5 minutes then pot and seal.

Enjoy with on a piece of Irish soda bread, with a hot cup of tea! :o)


  1. I love marmalade but love a bit of Jamesons more! Sounds like a wonderful pairing! :)

    1. I suppose the Jameson lasts a bit longer this way!!! ;o)

  2. Really good recipe!
    I would say even GREAT!!
    haha love whiskey

  3. This marmelade looks awasome! I'd like some with a slice of bread now!! :)

  4. Thanks El Pasticco, must say it turned out well, yum, yum!