1.25kg oranges (about 5)
800mls water
1kg Chelsea Jam Setting Sugar 
2 Tbsp whiskey

Peel the skin from the oranges and cut skin into thin strips about 2-3cm long. Cut the peeled oranges in half and squeeze out the juice (about 1 cup). Strain juice to remove pips. In a large saucepan combine orange skin stripes, water and orange juice and simmer about 10 minutes. Remove from heat and add the sugar stirring until dissolved. Return to heat and rapidly boil for 4 minutes (removing any scum or foam). Add whiskey then test a small amount of marmalade on a cold plate, (the surface should wrinkle when a spoon is pushed through it). Spoon into hot, sterilised glass jars and seal.

Makes about 1 litre or 4 medium jars.