Wash your lemons and cut off the little buttons on the tops, then pop them in a large pan of water (about 2-2½ litres) and boil them whole until the skins become incredibly soft – about 2 hours, but if they’re small, 1 hour might be enough.

Remove the lemons, saving the water left in the pan and topping up if necessary to have about 1½ litres of liquid.

Open up the lemons and scoop everything out with a spoon, leaving the skins nice and neat with no pith.

Place the insides (pith, seeds, pulp and all) in a strainer over a bowl to drain.

Chop the skins as finely as you can.

Place the skins back into the pan, along with the sugar.

Strain the pulpy/pithy mass you extracted from the inside of the lemons, adding the strained juice and pulp back into the pan.

Tie the pith and seeds leftover in your strainer into a 'bag' of muslin or cheesecloth and with kitchen string, tie over the side of the pot so it is fully submerged in the liquid.

Bring the marmalade to a boil and boil rapidly for about 20 minutes for a soft set.

To test it, place a blob of hot marmalade on a saucer that has been in the freezer, pop it back in the freezer for 30 seconds and take a look at it.

Leave the jam to cool for 10 minutes or so then ladle the hot jam into clean, dry jars, warmed in the oven.

Seal the lids tightly and set aside. Store somewhere cool and dry; once opened, store in the fridge.