Directions

1. Score skins of fruit into four and peel back. Finely chop skins in a food processor. Tip into a preserving pan

2. Remove pips and tie in a piece of muslin. Add pulp to the processor in batches and press pulse button several times to chop roughly. Add pulp to preserving pan with 3.45 litres (6 pints) water and bag of pips. Stir well. Bring mixture slowly up to boil and simmer until fruit is tender (about 1¼ to 1½ hours)

3. Remove bag of pips and discard. Add sugar and stir over a low heat until dissolved. Add butter and whisky and boil rapidly for 30-50 minutes or until setting point is reached. (To test for set, spoon a teaspoonful onto a cold saucer, leave to cool, and if surface wrinkles when pushed with your finger then setting point has been reached.) If not, simmer for a while before retesting for set
4. Leave to stand for 15 minutes then pour into warm sterilised jars, cover and label. Store in a cool, dry place