Whisky Orange Marmalade

Growing up we always had a steady supply of Marmalade, my Mother is a fantastic cook and annually makes a huge quantity of jams and jellies usually using her own home grown fruit. This is where my love if Marmalade, and general interest in this form of cooking stems from.


Ingredients:
900g / 2lb Seville Oranges
1.2 litres / 2 pints water
1.5kg / 6oz granulated sugar warmed
60ml / 4tbsp whisky


Method:
Wash oranges and cut in half. Juice oranges saving the pips and membranes. Place the juice in a saucepan. Tie the pips and membranes in a piece of muslin and add to the saucepan. Shred the orange rind finely and add to the juice along with the water. Bring to the boil then cover and simmer for 1 1/2 to 2 hours or until the rind is very tender. Remove the muslin bag and leave to cool, once cool squeeze over the pan to release any juice and pectin. Add the sugar and stir over a low heat until it has all dissolved. Increase the heat and boil for 15 - 20 minutes until setting point has been reached at (105°C / 220°F). Remove from the heat and skin off any scum from the surface. Stir in the whisky then let to stand for 5 minutes, this will allow the rind to distribute evenly and will prevent it floating to the top. Pour into sterile jars and seal. Store in a cool dark place.