About this recipe:I like to experiment when I make marmalade and I want to share this recipe with you because the addition of whisky gives a kick to the flavour and a smile to the face in the morning. I have made this recipe using blended and single malt whiskys so I will leave it up to you which one you will use. If this is your first time making marmalade with whisky I suggest you use a blended whisky like Bells or Grants etc. because the single malts bring a distinctive flavour to the marmalade. For example, Laphroag has a strong peaty/smoky taste so unless you like this flavour you may not like it in the marmalade.
Pour the water into a preserving pan. Cut the oranges and lemon in half and squeeze the juice out of the fruit into the pan (I put a large sieve over the pan to catch the pips and any pith). Separate the pith and pips and put the pith into the pan and the pips into a muslin bag and tie it up (the pith contains a lot of pectin so it is important to use this as it helps the setting process). Suspend the bag of pips in the water tying the bag to the handle of the pan.
Cut the remaining orange and lemon peel into thin slices and add to the pan. If you prefer chunky marmalade then slice the peel slightly thicker.
Place the pan over a medium heat and bring to a simmer. Simmer gently uncovered for about 1 1/2 hours or until the peel is soft. I test a piece of peel by chewing it to see if the peel has softened. If you don't like doing this then squeeze between your fingers to see if the peel is soft. Remove the pips from the pan and squeeze the pectin out of of the pips and back into the pan. Be careful because the pips will be hot to touch.
Add the sugar to the pan and increase the heat to medium stirring until the sugar has dissolved. Increase the heat to high and boil the marmalade for 15 minutes. After 15 minutes spoon a little of the marmalade onto a cold saucer and let it cool. If you push with your finger and it wrinkles, it is ready. If not, continue to boil for another 10 minutes and test again. Repeat until you reach setting point.
Add the whisky and stir it into the marmalade and let it stand for 10 minutes. If there is scum on top of the marmalade remove by skimming or stirring in a knob of butter.
Boil the jam jars and lids in a pan of boiling water for at least 5 minutes. Remove with tongs and immediately add the marmalade with the aid of a jam funnel leaving a 2cm head space. Cover with a wax disc and put the lid on the jar to seal it. Leave the jars undisturbed to cool completely, then label.
Finally, next day make some toast, butter it and then cover with your marmalade and enjoy.
If you want to make the marmalade a darker colour use 200g dark drown soft sugar, and the balance, 1.8kg of caster sugar. Also consider trying a muscovado sugar (about 200g and 1.8kg caster sugar) which gives the finished marmalade a deep flavour.