Recipe: Kylee Newton’s Tanqueray Gin & Blood Orange Marmalade

Recipe: Kylee Newton's Tanqueray Gin & Blood Orange Marmalade

Kylee Newton, the talented individual behind the wildly successful homemade preserve brand, Newton & Pott, has created two new marmalade recipe with a twist to celebrate the upcoming Marmalade Awards.

Blood Orange & Tanqueray Gin Marmalade

Makes: 5-6x250ml jars (1.6 unit per 250ml jar)

Prep: 30 minutes

Cook: 50-60 minutes


2.5 kg Blood oranges

450ml water

100ml lemon juice

1 kg granulated sugar

250ml Tanqueray London Dry Gin


Place several small saucers in the freezer.

Wash and rinse your jars and lids, dip dry and place in a warm oven of about 100°C for at least 20 minutes.

Wash the oranges and cut 6 in quarters, then gently peel the skins of intact.

With a spoon scrap out as much plith as you can and slice the peel into fine 1-2mm strips- put aside.

Peel the remaining oranges and together with the flesh from the 6 take as much white plith off cutting into small cubes about 1cm in size, picking out as many pips as you can along the way.

Place the flesh and the water into a large pan on a high heat and bring to a rolling boil, boil for 10 minutes.

Add the sugar and lemon juice then continue to stir on the high heat for 10 minutes until the sugar completely dissolves.

Bring back to a rolling boil and simmer on a high heat for 30-40 minutes, stirring intermittently.

15 minutes into cooking cover the finely sliced peel with water in a side pan and bring to the boil for 4 minutes. Add to the large pan of marmalade.

After 30 minutes start checking your marmalade for it’s setting point by taking a plate from the freezer and placing a small teaspoon of marmalade on it and placing it in the fridge for 1 minute. After the minute if the mixture wrinkles, when pushed with your finger, it is set. If no wrinkle continue boiling and testing until it does.

When ready skim off any scum from the surface and stir through the measure of Tanqueray, rest for 5 minutes then ladle into warm, dry sterilised jars and seal immediately.

Keeps unopened for up to 12 months. Once open, refrigerate and eat within 4 months.