Combine tangy Seville oranges with spices and whisky for a delicious marmalade.
Wash and dry the oranges and lemon. Pour 2.4 litres cold water into a large preserving pan. Squeeze the juice from the oranges and lemon and add it to the pan. Reserve the pips and orange halves, but discard the squeezed lemon.
Cut the orange halves in half again and scrape the pith and pips into a large square of muslin. Tie the muslin to form a bag. Add the bag to the pan, tie the string ends to the pan handle.
Cut the orange peel into fine strips. Add to the pan and bring the mixture to the boil. Reduce the heat and simmer for 2 hours until the peel is very soft and the liquid has been reduced by half.
Remove the muslin bag but squeeze as much juice back into the pan as possible. Add the sugar to the pan and stir over a low heat until the sugar has dissolved.
Boil the mixture rapidly for 15 minutes. Remove the pan from the heat and spoon a little marmalade onto a chilled saucer. Leave for a few seconds and then push with your finger. If the surface wrinkles the marmalade is ready. If not, boil for a further 5 minutes.
Remove the marmalade from the heat and allow it to settle for 15 minutes. Remove the scum with a flat spoon and then stir in the whisky and Mixed Spice. Spoon into prepared jars. Cover with a wax disk. Cover the jar when cold and store.