Marmalade is particularly popular in Scotland where it is, like everywhere else, made from citrus fruit, sugar and water but more peel and zest are used by the Scots, the citrus oil giving it a bitter but certainly not unpleasant taste. This recipe is, like all other types of marmalade, very easy to make and the addition of the whisky and the dark muscovado sugar gives it a glorious taste and beautiful colour. Contrary to popular opinion, marmalade is not difficult to make so why don’t those of you that still have some in season, get hold of a kilo or two and fill a couple of jars for a few long lazy weekend breakfasts.

Ingredients

• 1.3kg Seville oranges
• 2 lemons , juice only
• 2¼ kg preserving (or granulated) sugar
• 450g dark muscovado sugar
• 150ml whisky

Method

• Put  the whole oranges and lemon juice in a large, deep preserving pot and cover with 2 litres of water – if it doesn’t cover the oranges (and it’s imperative that the oranges are covered), put it in a smaller, narrower pot – you could also weigh the oranges down with something suitable if necessary to keep them under the water.
• Bring to the boil, cover and simmer very gently until the peel can be pierced easily with a fork – around 2 -2,5 hours.
• Warm half of the preserving sugar and half of the dark sugar in a very low oven, pour off the cooking liquid from the oranges into a jug and place the oranges into a bowl.
• Now return the cooking liquid to the pot but leave the oranges to cool until they can be handled easily enough to cut them in half.
• Remove the pith and the pips and put these in the orange liquid that has been reserved in the pot – boil this for about 7 minutes and strain through a sieve, squeezing the pulp through it, using a wooden spoon.
• You’re doing this to get the pectin that’s needed for the marmalade to  set.
• Pour half of the liquid into a preserving pot, cut the peel into thick shreds using a sharp knife and put half of it into the liquid with the warm white and dark sugars, stirring it over low heat until all the sugar has dissolved – bring to the boil and boil briskly until setting point is reached (around 20 minutes.)
• Stir in half of the whisky and mix well.
• Remove from the heat and skim of any scum that may have accumulated on the surface, drop a small piece of butter on the surface and stir gently.
• Leave the marmalade to stand in the pot for 20 minutes so that it can cool down a little and to allow the peel to settle.
• Place in sterilised jars and seal, repeat the process for the rest of the batch.