Fill a large pot with water and the lemon juice, and bring to the boil. Pierce each orange once, with the tip of a sharp knife, and place in the pot. Allow to boil vigorously until the oranges are very tender, and the skin splits open when gently pushed – approximately 1 1/2 to 2 hours. Keep an eye on the water level, as you may need to add more as it boils off.
Once the oranges are very tender, remove from the water, cut in half, and allow to cool. Once cool enough to handle, scoop out the insides, setting the rinds to one side. Slice the rinds into long, thin strips.
Place the orange flesh into a clean pot, add the sugar and stir until well combined. Place on a medium-high heat and allow to melt. Once the mixture turns liquid, scrape the seeds out of the vanilla pods and place in the orange mixture, along with the vanilla husks and sliced orange rind. Allow the mixture to boil gently for approximately 10 minutes.
Your marmalade is ‘done’ when it reaches 105 degrees Celcius (or, if you don’t have a sugar thermometer, place a saucer in a freezer for a few minutes. Remove from the freezer and place a teaspoon of the marmalade on it. Leave for a moment, then push the marmalade with your finger. If the surface wrinkles it is ready, if not boil for a few more minutes and test again.
Once ready, add the whisky and allow to cool. Bottle or enjoy immediately. Makes approximately 1L marmalade.
Reprinted with permission of A gorgeous life. To see more click here.
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