Slice the skins into matchstick strips and place these in the cooking pan with the juice, and add water until lemon matchsticks are just covered. Wash jars and screw bands in hot soapy water; rinse with warm water. Bring to a boil then turn down the heat to medium/low. Bring boiling-water canner, half full with water, to simmer. This delicious marmalade from Rachel Saunders takes three days to make, but the end-result is worth it: A big batch of perfectly balanced sweet, bitter and tart marmalade. Start Slideshow

Tie the pulp, pith and seeds loosely in a muslin bag (actually I use a clean Jay-cloth towelette). Remove the seeds and cut away pulp and excess pith. Put the lemons and zest back into the pot once again. This delightful lemon marmalade is an exquisite alternative to to the traditional orange marmalade. Pour boiling water over flat lids in saucepan off the heat.

Try our step-by-step recipes and discover how easy it is to make the perfect marmalade or put yours to good use in a cake, steamed pudding and ice cream. Although Paddington Bear may not approve of the lemons taking centre stage, together with the sweet orange and the grapefruit, the end result is perfectly balanced, has a great depth of colour and is a wonderful way to enjoy the winter citrus bounty throughout the year.

Cut each lemon in half and squeeze out the juice. Add sugar, lemon juice, and 2 cups of water.