- 4 large oranges
- 2 medium lemons
- 1.5 litres water
- Approx. 440g granulated sugar
- Approx. 440g dark brown sugar
- 2 tbsp treacle
- 2 tbsp whisky
- Peel the oranges and lemons thickly, slice peel thickly, chop flesh coarsely and discard the pips
- Combine the peel, flesh and water in a large pan and bring to the boil. Reduce the heat and simmer, covered, for about 1 hour or until the peel is soft.
- Carefully measure the fruit mixture. Allow half a cup of each sugar for every cup of fruit mixture. Return the fruit mixture, sugar and treacle to the pan and, without boiling, stir over a high heat until the sugar dissolves, then bring to the boil. Boil, uncovered, without stirring, for about 40 minutes or until the marmalade gels when tested. Stir in the whisky.
- Carefully spoon the hot marmalade into hot, sterilised jars and seal. Label and date jars once cold. Store in a cool, dark place for up to 3 months.
Tip: Test for a set by dropping a little marmalade onto a chilled saucer. If ready, the cooled marmalade should wrinkle when pushed.