Make Newton & Pott's blood orange and Tanqueray gin marmalade

This marmalade is as versatile as it is delicious – use it at breakfast time, slather in a sandwich, or use it to make a banging cocktail. You're welcome

Blood orange and gin marmalade recipe

Makes 5

Preparation time 30 mins

Cooking time 50 mins

This seasonal, gin-infused marmalade beats supermarket flavours hands down. The recipe makes 5-6 250ml jars – each one containing two units of alcohol. You have been warned.


  • 2½kg blood oranges
  • 450ml water
  • 100ml lemon juice
  • 1kg granulated sugar
  • 250ml Tanqueray London Dry Gin


  1. Place several small saucers in the freezer.
  2. Wash and rinse your jars and lids, dip dry and place in a warm oven of about 100°C for at least 20 minutes.
  3. Wash the oranges and cut 6 of them into quarters, then gently peel the skins, keeping them intact.
  4. With a spoon, scrape out as much pith as you can and slice the peel into fine 1-2mm strips. Put aside.
  5. Peel the remaining oranges and together with the flesh from the 6 take as much white pith off cutting into small cubes about 1cm in size, picking out as many pips as you can along the way.
  6. Place the flesh and the water into a large pan on a high heat and bring to a rolling boil, boiling for 10 minutes.
  7. Add the sugar and lemon juice then continue to stir on the high heat for 10 minutes until the sugar completely dissolves.
  8. Bring back to a rolling boil and simmer on a high heat for 30-40 minutes, stirring intermittently.
  9. 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.
  10. 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 not, continue boiling and testing until it does.
  11. When ready, skim off any scum from the surface and stir through the measure of Tanqueray London Dry Gin, rest for 5 minutes then ladle into warm, dry sterilised jars and seal immediately.
  12. Keeps unopened for up to 12 months. Once open, refrigerate and eat within 4 months.

Recipe by Kylee Newton of Newton & Pott