Spiced Whisky Marmalade

Preparation

• 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.