Whisky Marmalade

Real home-made marmalade tastes delicious, but flavoured with whisky makes it extra special.

Whisky Marmalade
makes approx 3.6-4.5kg

1.3kg seville oranges
juice of 2 large lemons
2.75kg sugar, warmed
300ml whisky

Pick off the discs found at the stalk end of the oranges. Cut the oranges in half widthways and squeeze out the juice into a jug. Quarter the peel, cut away and reserve any thick white pith, and shred the peel to whatever thickness you prefer.

Roughly chop up the reserved pith and tie it up in a square of muslin using a long piece of string. Hang the bag from the handle of the preserving pan.

To the pan add the peel, juices and 3.5 litres of water. Bring to the boil and simmer for 1 1/2 to 2 hours until peel is very tender. Squeeze the bag of pith into the pan then discard. Add the sugar and stir over a low heat until dissolved.

Bring to the boil and boil hard for 15-20 minutes until setting point is reached. Leave to cool for about 15 minutes then stir.

Divide the whisky between 8 warm, sterlized jars and then pour in the warm maramalade. Cover and seal while still hot. Store in a cool dark place for up to 6 months.