Sterilise jars with a total capacity of 750 ml.

Using your hands, squeeze all the juice out of the orange slices. This should yield approximately 500 ml.
Combine the orange and lemon juice and set aside.

Place the squeezed orange slices into a medium, heavy-based saucepan, cover with water, bring to the boil and boil for 30 minutes. Drain and leave the slices until cool enough to handle.

Finely chop the slices with a large knife. If you are using oranges with pips, remove them now. Return the chopped oranges to the saucepan, along with the sugar and reserved juice.
Bring to the boil, then reduce to a very low simmer for 3 – 3 ½ hours. Check it every now and again and give it a stir. The marmalade is ready when it reaches 104 °C on a sugar thermometer.
It should also start turning a darker caramel colour.
Another way to check its readiness is to freeze a small side plate and dollop some marmalade onto the cold plate. Run your finger down the middle – if the jam remains separated in the line, it is ready.

Stir in the whisky and leave the marmalade to cool before transferring to the sterilised jars.

Recipe and Photo: Melissa Ann Vermeulen