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1
Make sure you have a good solid pan with a thick base like a Le Creuset `Marmite a Confitures'
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2
Cut the oranges and lemons in half, place in pan, and cover with water so that all the fruit is submerged.
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3
Simmer/boil until skin of fruit is soft - probably 3/4 to 1 hour.
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4
Drain and save fruity water from pan on one side.
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5
Scoop the middle of the oranges and lemons into a bowl and sieve pulp to get rid of pips.
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6
Place to one side.
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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.
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8
Put skin slices and all the pulp back into the pan.
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9
Add about half the fruity water.
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10
Add sugar.
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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.
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12
You should never leave your marmalade as you run the risk of burning.
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13
When satisfied with consistency, take off heat and add whisky, stirring vigorously.
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14
The mixture will bubble and smell delicious as the alcohol steams off.
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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.
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16
Finally - eat all of your marmalade yourself or give to very special friends.
