Line a bowl with a square of muslin. Wash the oranges and lemon. Cut in half and squeeze out the juice. Place the juice in a large pan and the pips into the muslin lined bowl.
Scoop out any remaining flesh with a teaspoon and add to the pips in the bowl.
Cut the orange shells in half again, then finely shred the peel with a sharp knife.
Place the peel in the pan and add the water. Tie the muslin up into a bag containing the pips and flesh with string and tie to the handle of the pan.
Bring to the boil, then reduce the heat and cook gently for 2 hours until the peel is very soft. Remove the heat. Lift out the muslin bag and squeeze as much as you can out of the bag by pressing between two saucers.
Measure the liquid including the peel. You should have about 2 litres /3¼pints (8½cups)
Make up with cold water if required.
Heat gently stirring until the sugar has completely dissolved.
Once the sugar has dissolved, increase the heat and bring to a rapid boil. Boil for 15 minutes then test for a set. If a set has not been reached then boil for another 5 minutes and test again. Repeat until a set is reached.
Remove from the heat, stir in a small knob of butter to disperse any scum. Spoon off any that remains.
Stir in the brandy or whisky is using. Allow to stand for about 15 minutes.
Stir again then pot into sterilised jars. Seal and allow to cool.
Once open refrigerate and use within 3 months.Nutrition information is approximate and is meant as a guideline only.