Prosecco Infused Marmalade


  • 3-4 Oranges (Navel or Mandarin both work well)
  • 60ml of freshly squeezed orange juice
  • 120ml of Prosecco
  • Sugar
  • 1tsp of lemon juice


Sterilise your jars, lids & bands, set these aside for nearer the end of the process. For information on how to sterilise Kilner jars click here.

Slice the oranges very thinly, into full rounds

Over a high heat, add the orange slices to a large non-reactive pan and cover with cold water

Bring the mixture to the boil, reduce heat and allow to simmer for 10 minutes

Once complete, drain the water and repeat this process once. Wait for the oranges to cool

Using a food processor with a metal blade, add the orange slices and pulse until you reach your desired consistency

Weigh out the oranges and weigh out an equal measure of sugar

Add the oranges and sugar to a large non-reactive pan, stir in the orange juice and prosecco

Bring the mixture to the boil and continue until the temperature reaches 220°F

Remove the marmalade from the heat, lightly skim off any foam and add to your jar(s)

Leave to cool for 15 minutes and then refrigerate

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