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Rinse fruit and chop roughly.
Put fruit into large bowl and pour in the whisky, mix well, cover and set aside over night.
Drain fruit and reserve the remaining whisky.
Put fruit in preserving pan and cover with water.
Bring to boil, then cover and simmer approximately 30 minutes or until tender.
Strain through jelly bag over night into another bowl.
Measure juice and for every 600ml/1 pint add 350g/12oz sugar.
Heat gently to dissolve sugar and boil approximately 10 minutes until reaching setting point.
Stir in reserved whisky.
Pour into sterilised jars and pop on the lids.