Famous Italian aperitif, the Negroni, gives a boozy boost to a classic marmalade recipe

You might think every time you open your fridge door this Negroni Marmalade is winking at you, inviting you to dip your knife in generously… and you are right!

With sticky, fudgy rind pieces suspended in a crimson-tinged orange and grapefruit jam, gin, vermouth, Campari add plenty of scentful and flavorsome aromatics.

How to Make Negroni Marmalade

Making marmalade is a reasonably simple process, first, the oranges and grapefruit are placed into a saucepan, covered with water and simmered for 1.5 hours to soften and remove the majority of bitterness from the outer peel.

They are then cut up and cooked down with lemon juice and sugar until a thick jam forms. After removing from the heat, A good dose of negroni is gently stirred through. The negroni marmalade is then jarred and refrigerated until ready to use.

How to eat Negroni Jam

A luscious jam to serve on buttery toast, alongside cheese or even use as a glaze over Christmas ham or juicy pork chops, here are some recipe suggestions to help inspire your forthcoming Negroni Marmalade-making session:

Spread over buttery toast, brioche, pancakes, croissants or scones
Spead alongside cream cheese for a delicious sweet and savory toasted sandwich
Serve on a cheese board as a quince substitute
Combine with yoghurt and top with granola or fruits
Use as a filling inside crepes
Glaze over pork chops, chicken wings or Christmas ham
Use in cake and cheesecake recipes

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Negroni Marmalade

Print Recipe

Rich orange and grapefruit marmalade with fudgy pieces of rind and a dose of the famous Italian aperitif, the Negroni

Author: By Justina Sullivan
Prep Time: 25 Minutes
Cook Time: 2 hours
Total Time: 2 hours, 25 minutes
Category: Sweet
Method: Stove top cooking
Cuisine: Jam

Ingredients

Scale

700g Oranges
300g Grapefruit
2 lemons, juice only
1kg jam sugar

Negroni

80ml gin
40ml vermouth rosso
40ml Campari

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Instructions

Place whole oranges and grapefruit (skin on) into a large saucepan and cover with water. Bring to a boil, cover with a lid, and turn to simmer for 1.5 hours (Check every now and then to ensure fruits are always covered with water, topping up the pan with boiling water if required).
Drain oranges and grapefruit, reserving 400ml of the cooking liquid.
Once cooled, cut into quarters and remove any pips. Use a spoon to scrape the pulp from each piece and set it to the side.
Thinly slice the remaining orange and grapefruit peel.
Combine orange and grapefruit pulp, sliced peel, reserved 400ml cooking water, lemon juice, and sugar in a saucepan, stirring over low heat until all the sugar has dissolved, then bring to a boil and bubble rapidly for 15- 25 minutes or until setting point is reached (approximately 105°C)
Take the pan off the heat and stir gently to combine. Leave the marmalade to stand in the pan for 20 minutes to cool a little and allow the peel to settle. To finish, pour in gin, vermouth and Campari and stir gently to combine.
Transfer negroni marmalade to sterilised airtight jars. Refrigerate for a minimum of 4 hours or preferably overnight to allow the jam to set.