Thick-Cut Dark Whisky Marmalade - cooking recipe

Ingredients

4 None oranges
2 None lemons
1 lb granulated sugar (about 2 1/4 cups)
1 lb firmly packed dark brown sugar (about 2 cups)
2 tbsp molasses
2 tbsp whisky

Preparation

Peel the oranges and lemons thickly. Slice the peel thickly and chop the flesh coarsely. Discard the seeds.
Combine the peel, flesh and 6 cups water in large saucepan. Bring to a boil on high heat. Reduce the heat to low; simmer, covered, for about 1 hour or until the peel is soft.
Measure the fruit mixture, allowing 1/2 cup of sugar for each cup of fruit mixture. Return the fruit mixture, sugar and molasses to the pan. Stir on high heat, without boiling, until the sugar dissolves. Bring to a boil and boil, uncovered, without stirring, for about 40 mins or until the marmalade jells when tested. (To test for a jam's setting point, place a small quantity of the mixture onto a saucer. Allow to cool. If it's ready, it will gel and wrinkle when moved.) Stir in the whisky.
Pour hot marmalade into hot sterilized jars; seal immediately. Label and date jars when cold. Store in a cool dry place. Once opened, store in the refrigerator.