Orange and whiskey marmalade

 Method

• Cut the oranges in half and remove the pips and most of the pith, and enclose them in a piece of muslin. Secure with string.
• Squeeze the juice into a large bowl and set aside.
• Cut the peel into shreds and place in a bowl. Cover with the water and add the muslin bag. Leave to soak for 24 hours, or overnight.
• The next day, simmer the peel, water and muslin bag together for 2 hours or so, until the peel is tender. Discard the muslin bag.
• Add the sugar, orange and lemon juice and stir over a low heat until the sugar has dissolved.
• Raise the heat and boil rapidly for about 15 minutes, until the setting point is reached. A teaspoon of marmalade, when chilled for 5 minutes, should wrinkle slightly when you push your finger through the surface – see below for more details. Add the whisky to teh hot marmalade.
• Allow the marmalade to cool slightly while in the pan. When it begins to
  firm-up, give it a good stir to make sure all the peel is distributed as the marmalade sets – this stops the peel dropping to the bottom of the jar and makes sure each jar has an almost equal amount of peel in it.
• Spoon into jars and seal.