Whisky marmalade

Method

• step 1

  Halve the oranges and squeeze the juice through a sieve into a large bowl, collecting the pith and pips. Cut the orange peel into shreds of the width and length you like in your marmalade. Add the shreds to the juice as you cut them, then add enough cold water to cover the peel completely. Tie the pith and pips into a piece of muslin and drop them into the water as well. Leave overnight.

• step 2

  Tip everything into a large pan, bring it to a simmer and cook for 2-3 hours, or until the peel is soft enough to squish when you press it. If you don’t cook your peel enough, it won’t soften any more and you’ll end up with chewy marmalade. Add more water to keep the level topped up.

• step 3

  When the peel is soft, strain it out and measure the liquid. You want about 1 litre, so add more water if you need it. Discard the muslin with the pips in it.

• step 4

  Put the liquid, peel, sugar and lemon juice in a very large, wide saucepan or preserving pan and gently heat while stirring to dissolve the sugar. Skim off any scum, then boil until the marmalade reaches 105/106C on a sugar thermometer. At this point it should form a puddle on a chilled saucer, that wrinkles when you push your finger through it. If it doesn’t, keep simmering, and skimming off the scum until it does. Turn off the heat, stir in the whisky, if using, and leave it to rest for 15 minutes.

• step 5

  While the marmalade is boiling, sterilise 4 jars (about 400ml each) and lids by washing them and drying them in a low oven. When the marmalade has rested for 10 minutes, ladle it into the jars (use a jam funnel if you have one) and put the lids on.