Orange And Whiskey Marmalade.

METHOD

• Wash the fruit and remove the skins in quarters using a sharp knife.
• Shave off and discard about half the white pith.
• Shred the peel very finely and place in a pan with the water and bicarbonate of soda.
• Bring to the boil and simmer, covered, for about 10 minutes stirring occasionally.
• Chop the peeled fruit, discarding the pips and tough membrane.
• Add the pulp and juice to the cooked peel and simmer, covered, for a further 20 minutes.
• Put the sugar and 3 pints (1700ml) of prepared fruit into a pan making up the quantity with water, if necessary.
• Heat gently, stirring occasionally, until the sugar has dissolved.
• Add a small knob of butter, bring to a full rolling boil and boil rapidly for 5 minutes.
• Remove from the heat and stir in the Certo and whiskey.
• Stir and skim alternately for 7 minutes to cool and prevent the fruit floating. Pot and cover in the usual way.

MAKES 7-8lb OF MARMALADE