• 6 oranges, thinly sliced, seedless and ends trimmed (use a food processor)
  • juice of one lemon
  • 700 g granulated white sugar
  • 45 ml whisky



  1. Sterilise jars with a total capacity of 750 ml
  2. Squeeze all the juice out of the orange slices. You should get at least 500 ml. Combine orange juice with lemon juice and set aside.
  3. Place the squeezed  orange slices in 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.
  4. Finely chop the slices with a large knife. Remove the pips and return the chopped oranges to the saucepan. Add sugar and reserved juice. Bring to the boil, then reduce to a very low simmer for 3-3 1/2 hours.
  5. Stir it every now and again. The marmalade is ready when it reaches 104 C on a sugar thermometer and it turns a darker caramel colour.
  6. Stir in the whisky and leave the marmalade to cool before transferring to the sterilised jars.
  7. Enjoy served on hot, buttered toast.