ASDA part of the Wal-Mart family

• 675g oranges
• 1 large lemon
• 1.4kg jam sugar, warmed

1 Halve the oranges and lemon. Squeeze the juice into a large, heavy-based pan with 1.75 litres of cold water. Scrape out the orange halves into a muslin square, along with any pips, pith and the lemon shells. Tie into a bag with a long piece of string.

2 Quarter and roughly chop the orange shells. Add to the pan. Tie the muslin bag to the handle and drop into the pan. Bring to the boil; simmer for 1 hour 30 minutes.

3 Remove the bag, squeeze out excess juice and pectin, then discard. Remove the pan from the heat and add the warmed sugar. Stir until dissolved. Return to the heat and boil for 10 to 15 minutes until setting point is reached.

4 Remove from the heat, skim off the scum with a slotted spoon and leave to stand for at least 15 minutes. Stir and ladle into sterilised jars. Cover with disks of waxed paper (waxed side down), seal with metal lids and leave to set overnight. For a delicious orange whisky marmalade, stir in 150ml of whisky after skimming. Refrigerate after opening.

• Microwave orange marmalade