Whisky Marmalade Recipe

Marmalade has traditionally been made from various fruit, using the peel, pulp and juice. This recipe uses a combination of citrus fruit with a touch of whisky to add a pleasant flavour to the final product. This formulation is based on a batch size of 1 kg which gives 3-5 jars, depending on jar size.





Sliced Orange Peel

75.0 g

Peel of 2 oranges

Sugar #1

45.0 g

3 Tablespoons


200 ml

1 cup

5 % pectin solution using Pectin Jam (Apple, Multipurpose), Code ISPCAF4.1 or ISPCAF4.5

80 g

Approx 1/3 cup

Skinned & prepared Orange pieces

350.0 g

Approx 3 oranges

Citric Acid 50 % solution, Code ISCAAF

5 ml

1 teaspoon

Sugar #2

610 g



50 ml

¼ cup


1415 g



415 g



1000 g


* Figures are given as a guide only. Please use the weights given for accuracy.


  1. Prepare the peel by washing the fruit with hot water then slicing off the zest of the fruit with a sharp knife, leaving the white part of the rind on the fruit. The outer colour part of the rind contains all the citrus oils and flavor, along with the distinctive bitter taste.
  2. Finely slice the rind (or place in a blender) and place in the pot with 200 mls water and 45 g sugar (#1). Simmer for 30 minutes until the rind is softened and half the water has evaporated. Set aside for 2 – 12 hours. This helps soften the rind and allows it to absorb some sugar so that there is less chance of the peel floating when filled into the jars.
  3. Remove the remaining white pith from the fruit. Slice lengthways and remove the white centre. Dice into 1cm3 cubes.
  4. Prepare the pectin solution by adding 15 g pectin to 285 g hot water and mixing with a high speed mixer.
  5. Place the pot containing the rind back onto the heat and add the diced fruit (350 g) and the pectin solution (80 g). Bring to the boil and simmer for 10 minutes.
  6. Add half the remaining sugar (#2) and simmer another 5 minutes.
  7. Add the remaining sugar slowly and simmer 15 minutes. The mixture should start to become thicker.
  8. Turn off the heat, cool the pan down to around 65°C (you can place the pot in a kitchen sink full of cold water and stir until the temperature drops) and add the citric acid solution.
  9. Add the whisky and stir through. It is important that the temperature is not greater than 65°C to avoid evaporating off the alcohol.
  10. To test the pectin set we suggest that you place a small amount of liquid jelly on a cold object (e.g. in the sink) and allow it to sit for 3 – 5 minutes. The jam should start to show signs of setting and should develop a slight skin that adheres to a finger when touched.
  11. Fill at 65°C and burp the jars to create a vacuum (Screw the lid on, invert, open lid slightly to expel air, and reseal). This helps to prevent any mould growth.
  12. If the marmalade starts to show signs of the peel rising to the top, invert the jars and place in cold water for 5 – 10 minutes to allow the jelly to cool and start setting. Turn the jars over and check for fruit flotation.


  • The marmalade should be allowed to sit for at least 24 hours before moving, to allow the pectin to set.
  • Various citrus varieties can be used, but we suggest Grapefruit, Orange, Lemon and Lime are the most popular.
  • Fruit flotation can be reduced by simmering the fruit for a little longer. If the problem persists, the addition of a small amount (0.1 – 0.25 %) of Pectin Low Methoxy (Bakery) Code ISPCAB9.1 or ISPCAB9.5 will increase the thickness of the jam and slows down the movement of large fruit pieces in the jar. However cooling the mix to around 60 - 70°C before filling helps prevent fruit floatation. Filling below this temperature increases the risk of mould growth.