Wash the limes well to ensure that the skins are clean.

Cut the limes in half and juice each half using a citrus juicer. Save the juice and any fresh pulp in a jug, cover well and store in the fridge.

After juicing, place the lime halves in a large bowl and cover with warm water. Leave to soak for around 8 hours (overnight works well) to soften. Drain the lime halves.

Using a sharp knife, cut each lime half in half again. Also remove any left over stems, hard ends or blemishes. Then carefully cut each lime segment into thin (2mm thick) slices.

Place the limes rind in a large, heavy bottom saucepan together with the retained lime juice and water. Bring to the boil, then reduce to medium heat, cover and simmer for about 1 hour to soften the lime rinds.

Add the caster sugar and continue to heat on medium, stirring regularly, until the sugar has dissolved (about 10-15 minutes).

Once the sugar has dissolved, increase the heat and bring the mixture to a boil. Continue to boil, stirring regularly, for 45 minutes to an hour or until the marmalade passes the setting test.

To test if marmalade is ready to set: Place a small spoon of marmalade onto a cold plate. Tip the plate gently and see if the marmalade runs, or if it 'gels'.

Once your marmalade is ready, transfer into the clean and sterilised jars. Secure the lids tightly. Once the jars are cool enough to handle, wipe down the outside to remove any sticky marmalade spills.