• 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


  1. Peel the oranges and lemons thickly, slice peel thickly, chop flesh coarsely and discard the pips
  2. 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.
  3. 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.
  4. 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.