Prosecco Infused Marmalade


  • 3-4 Oranges (Seville oranges work well)
  • 60ml of freshly squeezed orange juice
  • 120ml of Prosecco
  • Tate & Lyle Preserving Sugar


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 105°C/220°F.

Allow the marmalade to cool slightly and transfer to warm sterile Kilner® Jars, leaving about 1cm headspace between the lid and seal. Wipe the thread of your jar to remove and debris.

Now your Kilner® jars are filled you need to close them whilst the contents are still hot.

If you are using a Kilner® Preserve Jar, place the discs onto your jars, add the screw top band and tighten.

If you are using a Kilner® Clip Top Jar, place the rubber seals onto the top of the jar and close the clips.

Finally, process your jars. Place your sealed jars into a Kilner® Jam Pan and cover with cool water. Slowly bring to the boil and simmer for 20 minutes. Using Kilner® Jar Tongs, carefully remove the jars and leave to cool for 24 hours. Check seals have formed the next day.

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