Whisky marmalade

I never used to like marmalade but tastes change and i have found myself eating more of it recently, i also want to start using it in baking and am planning to add some to the Christmas cake this year so i am making a course cut whisky infused marmalade.

Its best to use Seville oranges these are only available between December - February

Ingredients

700g or 4 seville oranges
1kg of granulated sugar
good glug of whisky

Place the whole oranges into a pan with 2 liters of water and bring to the boil then simmer for 2 hours

when the oranges have cooled cut into quarters and scoop out the flesh and press through a sieve to get as much juice out as possible then discard the pips and any white pith.

Finely slice the peel and add to a pan with the juice and flesh of the orange and the water the orange were cooked in add the sugar and slowly cook to dissolve the sugar before bringing to the boil for about 20 mins i also added the whisky here and made sure i burnt off the alcohol so i got the spices and warmth from the whisky and not the bitter taste from the alcohol .

While on rapid boil spoon off any white impurities setting point should be reach about after about 20 mins this is normally around 100c or if you don't have a thermometer keep some sauces in the freezer and test a small dot of the marmalade on the cold sauce if it wrinkles up when pushed its reached setting point.  Oranges have a high pectin so you wont need any setting powders.

Pour into sterilized jars i wash mine in hot soapy water and leave them to dry in a pre heated oven at 160c for 10 mins