Irish Whiskey Marmalade
Elevate your breakfast routine with this delightfully boozy Irish Whiskey Marmalade—a luscious blend of citrusy brightness and the rich, warming notes of authentic Irish whiskey. Featuring fresh oranges and lemons, this marmalade bursts with tangy sweetness, perfectly balanced by the addition of smooth whiskey. Crafted using natural pectin extracted from the fruit peels, the recipe achieves a beautifully glossy texture and a full-bodied flavor that pairs exquisitely with toast, biscuits, or even a cheese platter. With a two-hour simmer bringing out the zest’s aromatic oils, and a final warming touch of whiskey stirred in just before jarring, this homemade preserve is a sophisticated twist on traditional marmalade. Whether you’re a seasoned canning expert or a beginner, this recipe is a rewarding way to add a gourmet touch to your pantry.
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Recipe Information
Ingredients
- 6 large Oranges
- 2 medium Lemons
- 8 cups Water
- 8 cups Granulated sugar
- 0.5 cups Irish whiskey
Instructions
Start by washing the oranges and lemons thoroughly. Using a sharp knife or a vegetable peeler, peel the zest from the oranges and lemons in broad strips, making sure to avoid the white pith.
Slice the peeled zest into thin strips. Set aside.
Cut the peeled oranges and lemons in half. Squeeze the juice from the fruits into a large bowl, removing any seeds.
Reserve the skins and any remaining pulp and pith from the fruits.
Wrap the reserved skins, pulp, and pith in a piece of cheesecloth and secure it with kitchen twine to form a pouch. This will help in setting the marmalade by providing natural pectin.
In a large pot, combine the orange and lemon juice, sliced zest, water, and the cheesecloth pouch.
Bring the mixture to a boil over medium heat. Once boiling, reduce the heat to a simmer and let it cook for about 1 hour or until the zest is tender and the liquid is reduced by half.
Remove the pot from the heat. Carefully remove and discard the cheesecloth pouch, squeezing it gently against the side of the pot to release any remaining juice and pectin.
Stir in the granulated sugar, ensuring it completely dissolves in the mixture.
Return the pot to medium heat. Bring the mixture to a boil, then reduce the heat slightly and maintain a steady boil. Stir frequently to prevent sticking, and continue to cook for about 30-40 minutes, or until the marmalade reaches its setting point.
To check the setting point, place a small spoonful of the marmalade on a chilled plate. Let it cool for a minute, then push it with your finger. If it wrinkles and holds its shape, it's ready. If not, continue boiling for a few more minutes and test again.
Once the marmalade has set, remove the pot from heat and let it cool slightly, about 5 minutes.
Stir in the Irish whiskey until well incorporated.
While the marmalade is still hot, carefully ladle it into sterilized jars, leaving about 1/4 inch of space at the top. Seal the jars with sterilized lids.
Allow the marmalade to cool completely at room temperature before storing it in a cool, dark place. Once opened, keep the marmalade refrigerated.
Nutrition Facts
Calories |
6944 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.0 g | 3% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 71 mg | 3% | |
| Total Carbohydrate | 1749.3 g | 636% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 1696.7 g | ||
| Protein | 11.3 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 620 mg | 48% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 1993 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
