Ingredients

Step by step

1. Cut the oranges and lemon into eighths and remove the pips to a bowl. Fill a jug with 1 litre of water. Put a quarter of the fruit in a food processor with some of the water and blitz until almost puréed, with just small pieces of peel. Transfer to a preserving pan and repeat until all the fruit has been blitzed. Add the remainder of the water to the pan and then add another litre of water as well. Put the pips in a square of muslin and tie the ends to create a little bag. Secure one end to the pan handle, making sure the bag with the pips is submerged under the liquid. Bring to the boil and then simmer for around 1 hour. Put a few small plates or saucers in the fridge to chill.
2. Remove the bag of pips, squeezing it against the pan with a wooden spoon as you remove it to make sure you have got all of the pectin from the bag. Add the sugar to the pan, stirring over a low heat until the sugar has dissolved. Bring to a rolling boil and boil for around 15 minutes.
3. To check the marmalade is ready, remove a plate from the fridge and spoon on a little marmalade. Leave to cool then touch with your finger; if the marmalade has formed a slight skin that wrinkles, it is ready to remove from the heat. If not, continue to boil for a further few minutes and test again. When ready, remove from the heat and add the Drambuie. Stir well and set aside for 20 minutes – this stops the peel from floating to the top when bottled.
4. Divide between 10 sterilised jars using a ladle (and a jam funnel if you have one) and top each jar with a wax disc. Seal and leave to cool completely before labelling and storing in a dark, cool place.

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