I’m trying to get ahead with my edible gift making, so I used the weekend to make a batch of lime marmalade, but thought a naughty slug of gin would be a marvellous match! Gin is everywhere these days, so why not in marmalade?!
What gin to use though? Well there’s so much choice these days it’s mind blowing. We took a trip to the Gin Festival which popped up in Newcastle this month for some ginspiration…
One side of the hall in Castle Gate was dedicated to a huge bar rammed with a myriad of varieties of gin. We were given a voluminous branded glass and a guidebook to peruse the tasting notes before selecting which gin to try. To pay you bought vouchers which got stamped with each purchase. Fever-tree tonic was unlimited all night.
Among the many varieties we tried the most memorable were:
A slug of Edinburgh Gin’s Rhubarb and Ginger – sweet and tangy enough to knock back straight.
Bloom‘s floral blend was delicious with plenty of tonic, ice and some strawberries. This will make a great gin for summer barbecues, when we emerge out of winter next year.
We burnt our tummies with the strongest blend of the night – Sipsmith VJOP which had a fiery 57.7% proof!
Bathtub Gin tasted a little of parma violets, but I really loved it and have made a mental note to buy some for the Christmas drinks season.
For the marmalade I opted for Poetic License‘s Northern Dry Gin – who have a distillery in Sunderland. The tasting notes really sold it to me: ‘Expect a big punch of juniper that is finely balanced with green cardamom for a warm spicy flavour. With undertones of lemon and eucalyptus, the inclusion of Persian imd intensifies the citrus feel while adding a note of perfume.’ Sounded like the perfect partner in crime for my lime preserve.
So the gin was decided… and now to make some marmalade.
Be warned. Making marmalade is not a quick process. You’ll need a good sharp knife and a lot of patience. If there’s a podcast you’ve been meaning to catch up on, or some new music you want to get into then this is the time to clear an afternoon and get down to business.
It’s definitely worth the effort, because you’ll be rewarded with a jewel-bright jar of tangy zingy sticky spread to spread on hot-buttered toast that has a naughty little grown up kick. Who wouldn’t want a jar of this in their Christmas stocking this year?!
Kit you’ll need
Large stainless steel lidded pan
Muslin squares
string
Pretty jam jars – mine are Ball Preserving
Lakeland stocks all of the above
A jewel-bright boozy marmalade, perfect for gifting
- 675 g limes
- 1.75 litres water
- 1.4 kg granulated sugar
- 70 ml gin
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Cut the limes in half and juice them all. Pour the juice along with the water into a large stainless steel plan. Scrape the membrane and pips out of the remaining lime halves and save it in a bowl.
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Chop the membranes up either by hand or in a small food processor, then sit on top of a square of muslin and then gather up the edges and tie securely with string and pop it into the pan, tying it to the handle so it doesn’t bob about too much.
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Next finely slice the lime halves into the thinnest strips you can manage and pop them into the pan to soak overnight – they’re pretty tough so it’s worth doing this to make your marmalade softer to eat.
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The next day bring the pan to the boil with the lid on, then turn the hob down to the lowest setting and allow to simmer for two hours. Your kitchen will smell of zesty citrus.
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Meanwhile, pop your sugar into an ovenproof bowl and warm up in a low oven. Wash your jam jars in hot soapy water, rinse with hot water then air dry in the oven.
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Remove the muslin wrapped lime innards from the pan, squeezing gently to remove any excess juice. Add the warmed sugar and dissolve over a low heat, then turn the heat up until the liquid churns up into a rolling boil. Take your jars out of the oven and place onto a wooden board. Pour approx one teaspoon of gin into the bottom of each jar.
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Keep the rolling boil up until you reach setting point. This can take 5 minutes, but always seems to take me more like 20 mins. Keep checking by plunging a wooden spoon into the marmalade, lifting out and twisting until the liquid runs off. If you’re left with a droplet that hangs stubbornly from the spoon like a flake without dripping, then you’ve reached setting point. Don’t fret, just keep boiling until it happens. Turn the heat off and push any scum that’s formed on the surface to the side with a metal spoon and then lift out and into a dish. (I like to spread this on toast later)
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Ladle the marmalade into a jug and pour into the jars and fill to just under the brim and then seal with lids. Allow to cool completely before labelling.
If you want a more detailed breakdown of how to make marmalade read my post: Seville Orange Marmalade
It was over preserves that we first met in person and boy this one is a bloody marvellous idea! THIS is what I want for breakfast everyday on a croissant with my Rave Coffee flat white. Oh my oh my oh my!
hehehe yes of course i’d forgotten that Urvashi!!! Yep this marmalade is pretty much THE best way to kick off a day… i haven’t had it on a croissant yet but I will… be sure of that!!!!! xxxx
This looks really good i sqeezed limes but having great difficlty scarping membranes for the halves any ideas what did yoou use?
It’s fiddly isn’t it – I used teaspoons!
I made this marmalade recently for gifts.. and I love it. I found scraping the membranes out of the limes was really easy if you turn the skins inside out to do – so the inside was on the outside. It really was a doddle like this.
ooh great tip thanks for sharing Sian!
What type of sugar is used? Jam sugar or standard granulated?
I prefer to use granulated sugar Andrea 🙂
How long does this last? When jarred?
It should last for a year in a cool, dark place. Somehow I’ve not been able to keep mine for very long though as I just can’t resist it!
Gin is amazing and what a great way to use it. I would love to receive one of these for my Christmas present
Thanks Jo!
I really wanted to make my own Seville Orange marmalade a few years ago but couldn’t get my hands on Seville Oranges ANYWHERE! This seems like such a good alternative.
You should def have a try of this Sam… Seville marmalade is delicious but the season is pretty short so you have to be on the case! Limes are always in the shops… as is gin 😉
I would never have thought of that Katie. It’s so preey, such a great gift.
Thanks Jac… I must have gin on the brain 😉
Oh what a great idea! I’m loving those tiny jars too #want
I’m addicted to buying these jars Jan… it’s a compulsion!
I’m so rubbish at making Christmas gifts but I always think it’s such a great idea… these gin marmalades are pretty awesome I must say. I would be glad to receive a jar!
Thanks Dom… it is quite a bit of effort but it’s worth it!
I love gin but it never occurred to me to add it to marmalade, what an incredibly cool idea! I have to give this a try. Thank you for sharing, Katie!
Thanks Nicole! What can I say… any excuse and I get the gin out!
Love that motto! 🙂
Oh gosh this sounds amazing! Great day out too! 🙂
It was a lot of fun Elizabeth!
I just made this marmelade and as you say, it’s a lot of work. But well worth it. Really spectacular flavour and destined to become a favourite in this house!
Glad you enjoyed the marmalade Louise… it’s one of my favourites. Yes a lot of effort, but very satisfying all the same!
Hi
I love the is pretty marmalade!
Can I use normal Gordon’s GIn or is a lot of the yummyness in the artisanal gin flavours??
You can use any gin you like!!!
Gin marmalade – my other half would go mad for this. Maybe when we have a few more pennies in so we can splash out on something new…
Have never tried the Poetic License Northern Dry Gin! Feel like we’ve let ourselves down a bit here. Perhaps that might be the winner for the marmalade 😉
Lovely to have “met” you – will be snooping round the rest of your blog. Such beautiful photography!
Becca Barnes
http://www.mytwoblackdogs.com
Thanks Becca, how lovely of you to pop by!!! I’ll be snooping around your blog right back 🙂 xxx
Hi
When i put the muslin wrapped lime bits into the pot and tie it to the side, am i actually putting them in the water, or am i hanging them above the water?
Thanks!
They need to be in the water so they infuse 🙂
Hi Katie – I’ve just made this marmalade and it was worth all the effort but is it ready to eat or does it need to ‘sit’ for any length of time?
Thanks
Sharon
You can eat it straight away!!!!!! Get that bread in the toaster quick-smart 😉
Just curious, how long does this marmalade last? I’m assuming it’d be eaten quickly lol but just a rough estimate to put a best before date on the jar?
I’ve still got a jar from last year and it’s fine! I’d say a year is fine 🙂
This looks fab. Planning to make some as Christmas gifts. How long does it keep? Does it need to be kept in fridge before the jar is first opened? Thanks
It’ll keep for a year at least! You only need to store it in the fridge once it’s been opened 🙂
Sounds wonderful . Going to make it for Christmas pressies for my gin loving girlfriends
How long does it last if unopened and how long after opened, although don’t think that will be a problem as it will be eaten straight away!
Unopened you can store it for up to a year, once opened keep it in the fridge and it should last a good few weeks – or at least as long as it takes to eat it!
This sounds amazing! Just one question though – do you need to stir the pots to incorporate the gin throughout before it sets?
Hi Celia – no need to stir!
Hi sounds amazing I will be making some of this as Christmas gifts! Can you please tell me when do you add the lime strips to the jam?
Thanks Penny! The lime strips are added at Step 3 of the recipe – have fun!
Hi Katie
Made a batch of the marmalade today my kitchen smells amazing! Planning to give as Christmas gifts had a little bit left over so had some on toast for my breakfast really yummy.
Thanks
Nice one Penny – it’s very important to save at least a jar for yourself!!!!
The lime strips need to be added 24 hours before you start the heating process
Does it matter what jars I use? I’ve just got some glass jam jar looking ones? Would the jars make a difference in how long the marmalade would last for?
You can use whatever glass jars you like, as long as you wash them thoroughly in hot soapy water and rinse them so they’re spotless. If you can get hold of new lids that’ll help keep the marmalade longer – you’ll find them in Lakeland/Amazon.
OOh, I am definitely going to try this! Sounds divine, thank you!
I can only see 8oz jars on Amazon, which I think are too big. I think 135ml would be approx 5oz.. any other suggestions where to get some please?
Many thanks
Try Lakeland or Steamer Trading 🙂
I found loads on Ebay . . .amazing selection! Many thanks.. am ordering today to try and make it this weekend!
Nice one!
Hi, quick question, when do you add the gin? Can’t see it in the recipe….
thanks!
Hi Rosy… it’s there in step 6… you put it in the bottom of the jars before you add the marmalade 🙂
Hi Katie, can I use oranges instead of limes and if so do I use the same quantity?
Thanks.
Yes that’s fine Raj… just use the same quantity of oranges 🙂
Oh my days, just spent the evening finishing off making some of this for Xmas presents! Completely under estimated how much this recipe makes… Such a shame, I’ll have to eat the rest myself… 😀
Thanks for the recipe!
hehehehe what a shame kathryn!!!!!
Recipe sounds fabulous ! Just wondering if you could use tonic water instead of tap water. Thinking it may give it a real G&T flavour ! Any thoughts ?
Oooh now there’s a thought… I’m wondering if the sugar content of the tonic would then affect how much sugar you’d have to put in the recipe. It’s an interesting idea to experiment with though!
Does the gin not evaporate straight out of the jars if they are straight out of the oven or do you need to let them cool?
No you still get that lovely hit of flavour!
Oh dear I messed up – the marmalade won’t set and it slightly bitter. What shall I do?
If you re-boil it until it sets that usually works!
Not the easiest marmalade to make but oh SO worth it, Thank you for sharing this recipe. I LOVE it!
heheheh yup it’s quite a lot of effort, but well worth the bother!!!!
I bought the slightly bigger Ball Mason Jars. They still use the same lids though. How would you seal them to make sure you can keep it for a year? Can you just screw the lids on and wait for them to cool or should I put wax paper in before screwing the lid on?
I’m making presents so I want them to last. Can’t wait to try this!
As long as you’ve sterilised the jars they’ll be fine just sealed with the lids that come with them 🙂
Hi katie so gave them a go tonight my first time gonna guve a xmas gifts nit sure if they set right? Took ages fingers crossed i may have to try one just to make sure he he. Great idea many thanks jane ☺
Reaching setting point can feel like forever, but just keep going and don’t lose faith! Hope you like the finished result xxx
I’ve just tried this recipe and made marmalade for the first time! It looks fab, tastes delicious and aside from a longer setting time which seemed to take forever, was pretty easy to make!
Turning the limes inside out to remove membranes is a good top tip!
If you put the gin in the bottom of the jar before pouring in the marmelade, does the flavour permeate through? Going to try to make this this weekend. Looks lovely.
It does indeed! Hope it went well 🙂
Hiya. I LOVE the sound of this and seriously contemplating making it as Christmas gifts for friends and family. However…i wanted to try the recipe out before I made such a massive batch. I’m worried dividing the recipe down enough to make one jar or 2 wouldn’t work. Have you tried making less and if so what’s the smallest amount you’d recommend. Thanks
Hi Sarah, as long as you calculate the quantities according to the original recipe you’ll be fine. Maybe halving it would be a good place to start as I only used really tiny jars for mine. The benefit of making a smaller batch is that it will set a lot quicker! Let me know how it goes 🙂
Fab!!! I’ll definitely give it a go then. Oh sorry one more question. Do you need a special pan to make it in…like a jam pan? Sorry for all the questions
No not at all… it depends how much you’re making, but a large pan is a good idea as when it’s boiling it does rise up a bit!
Thank you! This is my first time trying to make marmalade (or anything similar like jam!) so im a little apprehensive!
I’ve got a deep pasta pan that I no longer use, do you think that would work, obviously without the strainer part in it
sounds ideal Sarah!
Well I finally got round to making it….wow it’s AMAZING! I actually made a quarter of the amount and it made 2 and 1/3 jars (the 1/3rd jar is going to be quite ginny!!!)
I can’t get over how tasty it is. I’ll now be buying some fancy jars and everyone will be getting a jar as part of their Christmas Christmas!
I bet the ginny jar will be delicious!!!!
I tried to make this and I messed up big time! I must have done something wrong at the rolling boil step as it burnt 🙁
Oh no! Sorry to hear that Esther! You have to keep a really really close eye on it when you’re at the rolling boil stage. Hope it works out if you make it again, as it’s really worth the effort!
This just happened to me…i decided to make the full batch, after a successful quarter sized batch, and it took forever to get to the setting point. When it finally got there it’s was SO dark ☹ I had hoped maybe it wasn’t THAT bad but now looking at the jars it looks like I made lime tar (you can’t even see though it when help up to a light)
So I’ll be back to juicing another load of limes tonight, keeps me out of trouble i guess (and i think I may just make 4 smaller batches instead of all in one go!)
Oh no I’m sorry to hear that Sarah! I think a smaller batch sounds like a better idea in that case. I’ll make the recipe again in a smaller amount and adjust it on here when I get the chance. Don’t like the idea of people wasting their time and effort. Have a great Christmas. xxxx
I think it was just me having an off day! I shall be a master at chopping fine slivers of lime soon, its one way to drastically improve my knife skills.
Have a brilliant Christmas yourself x
If I wanted to add a little tonic taste to it how would you think I would do that. Use some tonic water or is there a quinine flavor agent?
I guess you could create a syrup using tonic water? My first thought would be to pop some in a pan with some caster sugar and reduce it down and see how it tastes… let me know if you try it!