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Wash the wax from the mandarins, cover with water in a large saucepan then boil for 30 minutes. Drain and cool.
Chop the fruit in a food processor (or by hand) to the desired mush. Do not remove pips or membranes.
Weigh the pulp and add three-quarters of this weight in sugar.
Heat gently until the sugar dissolves then bring to a rolling boil (it should take about 30 to 40 minutes to set). If not, boil until it does.
Cool a little then ladle into warm, sterile jars (strain out the pips if you like) leaving about half a centimetre space at the top of the jar.
Allow to set overnight. Next day, top the marmalade with a little whisky and seal.
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