Start by washing and drying the Seville and regular oranges, then cut them in half and juice them into a large preserving pan. Remember to retain the pulp and seeds in a piece of muslin cloth, tying it securely.

Next, shred the skins of the juiced oranges, chopping them into thin strips. Add these specially prepared orange peels into the preserving pan along with grated fresh root ginger and a sufficient amount of water. Stir gently, bringing the mixture to a boil over medium heat, allowing the vibrant flavors to meld together beautifully for about 10 minutes.

Once boiling, reduce the heat to low and cover the pan with a lid. Let the mixture simmer gently for about 2 hours, stirring occasionally, until the citrus peels have softened and the aroma fills your kitchen.

Remove the muslin pouch from the pot, giving it a good squeeze to extract all the juices back into the mixture. Add granulated sugar to the pan, stirring until it completely dissolves. Turn the heat back up to medium-high and bring the marmalade to a rolling boil, continuing to cook for around 20 minutes or until it reaches the setting point.

Once your marmalade has thickened appropriately, remove the pan from the heat and let it cool for about 10 minutes. Gently stir in the Scotch whisky.

After mixing in the whisky, prepare sterilized jars, ensuring they are warm to prevent breakage. Carefully ladle the hot marmalade into the jars while it’s still warm, sealing them securely with lids.