2.5 l water
3 kg sugar
2 thumbsize chunks fresh ginger
100 ml whiskey
Scrub oranges and lemons, then place them in a big pot and cover with cold water.
Bring to a boil and simmer for 2 hrs under a lid.
Remove with a slotted spoon and let the fruit cool.
When cooled, halve the fruit and remove any pips.
Peel the ginger (always do this using a teaspoon), cut into chunks and put in the food processor. Run until cut fine, then add the fruits; skin, pith and all. Run food processor until you have achieved the desired consistency.
Pour the sugar into a large pot, then add the mixture from the food processor. Add water, mix well and bring to the boil. Simmer for 2 hrs until liquid has reduced, stirring occasionally. At the end, turn up the heat and boil liquid until you reach the desired consistency.
Let liquid cool 15 mins before adding whiskey. Stir well and add to clean jars, using a jug to pour.
The liquid is so hot, it'll sterilize your jars and even create a vacuum. Simply pour in the liquid, leaving a little room for expansion, screw lid on tight, then turn the jars upside down to sterilize the lid also.
Once cooled, store in a dark, cool place.
Take extreme caution when working with this as jam can cause severe burns.