Love making sharp-flavoured marmalades. Over the next few days, I want to make batches of grapefruit-and-Campari, and lime-and-gin as Christmas gifts. Question...obviously if I add the booze before I cook the marmalade, the alcohol will disappear which does rather take the fun away. Has anyone out there poured in the gin or whatever just before filling the jars? Experiences? Recipes? Thanks.