Marmelade d’orange Bigarade cuit au chaudron

Sorry this is not a question, but I can't find anywhere else on the website where I can just add a comment about success with a recipe. I've been making dark chunky marmalade from the recipe in 'Winter Collection' for many years. I just wanted to let you know that, using a French copper 'bassin de confiture' which is wider than a preserving pan, cuts down the 'rolling boil' time. ( I only needed about 40m minutes for setting point to be reached.) Also I am using the bitter oranges known as 'bigarade' scrumped with permission from a garden on the Cote d'Azur. I do the initial cooking in a tall stainless steel pan with a lid, and it keeps all the moisture in. Today I have potted up 10 jars of beautifully set, golden marmalade! And the last minute secret ingredient is a generous tablespoonful of Scotch whisky, stirred in at the end of cooking! Thank you, Delia, even with my variations, this is the best ever marmalade recipe.
Mickie Wynne-Davies