Recipe: Making Marmalade - How do you?

My mouth is hanging open reading this thread.  My son asks “Are you ok”?  “No”.  Foods perhaps few humans these days raise, create, and enjoy (I dream about making ‘Marm’).  
We make a marmalade with Valencia from California, a handful of Seville Oranges, and Calomonsi limes adds just enough sour I grow those indoors.  I keep all the juice, thin sliced, very little added sugar required (Valencia’s are pure sugar).  Slow low heat, a couple of secret herb stems (solemn oath, I was 5) from my Grandfather.   Left with pains for 2 years it’s spectacular.  An orange so deep you feel it all day.  I saw the 3 Woods Scotch which my Grandfather added to his Marmalade.  He kept that Scotch hidden from all, but me in a secret cupboard along with half of his ‘Marm’ batches, first press cider, honey gin, berry wines, and holiday ginger jar (always loaded).  He used to lament his mother’s ‘Marm’ she sat in a small oak barrel lined with herb stems for ‘A time’? until canning.  I’m curious how she did this, my guess is a Scotch lid?  Upon waking at my Grandparents I would run upstairs to his chair.  His wide mustache flipped upside down taking the wrinkles with it, and a star sized glint from his eye blinded to stop me.  Stone teethed pipe he cheerfully growled “Fetch the Marm, would you”, and I was off.  Love this, thank you all.