Whiskey Seville Orange Marmalade

Makes 2-3 litres/64-96 fluid oz

900g/32oz Seville oranges

1.6 l/64 fl.oz water

1 lemon

1.8 Kg/64oz granulated sugar

50ml/2 fl.oz Irish whiskey

Wash the oranges and lemon to remove any wax. Cut in half and squeeze out the juice. Remove the pulp with a dessertspoon. Combine the pulp and pips in a muslin cloth and tie into a ball. Place the ball in a large bowl and cover with water.

Let stand while cutting rinds. Cut each rind in half, then place on a cutting board and slice thinly.

Put into a bowl with the pulp ball, add the remainder of the water and soak overnight.

Pour the contents of the bowl into a large pan and bring to a boil. Simmer for 2 hours or until the peel is soft when squeezed gently between your fingers.

Squeeze the liquid from the muslin ball into a pot. While cooking, warm the sugar and jars in the oven. Add the warmed sugar to the pot and stir well to dissolve.

Bring the mixture to a boil, and cook until the marmalade is set. Add whiskey if desired.

Test the jam by dropping a small amount onto a chilled saucer, popping it into a freezer for a minute, removing it and pushing the jam with your finger. If it is set, the jam will wrinkle when it is pushed. If not, cook it gently for a few minutes and then re-test.