ASDA part of the Wal-Mart family

• 6 lemons
• 6 limes
• 1.4kg jam sugar, warmed

1 Cut the lemons and limes in half and squeeze the juice into a large, heavy-based pan with 1.75 litres of cold water. Put any pips and pith from the fruit onto a muslin square. Tie into a bag shape with a long piece of string.

2 Quarter the fruit shells, cut into fine strips, then put in the pan and drop into the liquid. Bring to the boil, then simmer for 1 hour.

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.