Marmalade recipe

• 10 lbs (4.5kg) Seville Oranges
• 2 Unwaxed organic lemons - Juice only
• 3 kg (6.6lbs) White sugar (for a variation mix with some muscovado or molasses sugar)
• 2 l (3.5pints) Water
• 8 tbsp Whisky

1. Make sure you have a good solid pan with a thick base like a Le Creuset `Marmite a Confitures'
2. Cut the oranges and lemons in half, place in pan, and cover with water so that all the fruit is submerged.
3. Simmer/boil until skin of fruit is soft - probably 3/4 to 1 hour.
4. Drain and save fruity water from pan on one side.
5. Scoop the middle of the oranges and lemons into a bowl and sieve pulp to get rid of pips.
6. Place to one side.
7. Slice the now soft skin of the oranges into the thickness and length you prefer for taste and texture, omitting lemon skin as it can discolour.
8. Put skin slices and all the pulp back into the pan.
9. Add about half the fruity water.
10. Add sugar.
11. Bring slowly to the boil and then simmer, stirring frequently for about 2 hours, or until the consistency is jam-like when you put a sample on a cold plate and not runny.
12. You should never leave your marmalade as you run the risk of burning.
13. When satisfied with consistency, take off heat and add whisky, stirring vigorously.
14. The mixture will bubble and smell delicious as the alcohol steams off.
15. Once cool bottle up in Le Parfait preserving jars, putting a special grease-proof film on top of the marmalade surface before screwing lid on tight.
16. Finally - eat all of your marmalade yourself or give to very special friends.

oranges, only, white sugar, water, whisky

Taken from www.lovefood.com/guide/recipes/10828/seville-orange-whisky-marmalade (may not work)