MARMALADE WITH WHISKY

Preparation Method :

• Peel the fruit thinly and cut the rind into thin, medium shreds.
• Halve each piece of the fruit and squeeze out the juice, reserving any pits and the white pith.
• Pour the juice into a 2.5 litres bowl. Put the pips and pith in a piece of cotton cloth, tie securely and add to the bowl of juice.
• Add 1½ cups of the boiling water, cover and leave to stand for about 1 hour.
• Pour in the remaining water, then cover the bowl with the plastic wrap and slit it to allow steam to escape. Cook on Full for about 30 minutes.
• Uncover and stir in the sugar. Cook, uncovered, on Full for 8 - 10 minutes, stirring at least 3 - 4 times or until the sugar dissolves.
• Return to the microwave and continue to cook, uncovered, for a further 30 minutes, stirring every 5 minutes or until setting point is reached.
• Add whisky as soon as the marmalade reaches the setting point.
• Skim off the scum. Allow to cool to lukewarm, then discard the bag of pips and pith and transfer to warmed jars.
• Top each jar with a waxed disc. Cover when cold.