Instructions: Squeeze juice from oranges. Tie pips in a muslin bag. Cut oranges in thick shreds. In a large saucepan, simmer orange and orange juice, shredded oranges, muslin bag and water 2 hours or until orange peel is soft. Discard muslin bag. Add sugar and treacle and stir until sugar dissolves. Increse heat; boil rapidly 15-20 minutes or until marmalade reaches 105C.

Remove from heat and let stand 10 minutes. Add whiskey and stir well.

Fill into hot jars and seal.

Keeps for 3-4 months.

Ensure storage jars are well sterilised.

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