I like to experiment when I make marmalade and I want to share this recipe with you because the addition of whisky gives a kick to the flavour and a smile to the face in the morning. I have made this recipe using blended and single malt whiskys so I will leave it up to you which one you will use.
If you want to make the marmalade a darker colour use 200g dark drown soft sugar, and the balance, 1.8kg of caster sugar. Also consider trying a muscovado sugar (about 200g and 1.8kg caster sugar) which gives the finished marmalade a deep flavour.
This is my favourite recipe. I make it for my Dad and Mother in law for Christmas,in a basket of home made treats. Delicious and always welcomed . - 02 Sep 2015 (Review from Allrecipes UK & Ireland)
This is my second batch of the recipe. The first didn't have the whisky addition since it was made for a party attended by members of a half awake church congregation. This batch is for my own use and maybe for my love person. I added a couple of limes and a mix of oranges and grapefruit. . . and 150ml of Single Malt. I'm particularly happy that I was able to stay with the slicing of the peels into 1/16th X 1 1/2 inches. My jars are full of peel top to bottom. The tweak is I set the jars upside down on the counter while they cool after coming out of the hot water bath. This sets the peel in place until the finish set is accomplished. - 05 Feb 2018 (Review from Allrecipes UK & Ireland)