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1
Slice the unpeeled oranges thinly and reserve the seeds. Place the seeds and 1 cup water in a small bowl. Cover and set aside. Place the sliced fruit in a large bowl with 7 cups water. Let both the fruit mixture and seeds stand, separately, overnight.
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2
Drain the seeds over a small bowl. Reserve the liquid and discard the seeds. Combine the fruit mixture and seed liquid in a large saucepan; bring to a boil. Reduce the heat to low; simmer, covered, for about 1 hour or until the peel is tender.
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3
Measure the fruit mixture, allowing 8 oz of sugar to each 11 oz of fruit mixture. Return the fruit mixture with the sugar to the pan and stir on high heat, without boiling, until the sugar dissolves. Boil, uncovered, stirring occasionally, for about 30 mins or until the marmalade gels when tested. (To test for a jam's setting point, place a small quantity of the mixture onto a saucer. Allow to cool. If it's ready, it will gel and wrinkle when moved.) Let stand for 5 mins. Stir in the whisky.
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4
Pour hot marmalade into hot sterilized jars; seal immediately. Label and date jars when cold. Store in a cool dry place. Once opened, store in the refrigerator.
