Clementine and gin marmalade

Squeeze the lemons, reserving the pips. Put the pips on a square of new J-cloth or muslin with the juniper berries and use string to tie into a bag.

Put in a large pan with the lemon juice, clementines and 800ml water. Bring to the boil, cover and simmer for 1 hr 30 mins.

Discard the bag. Remove the clementines and put on a plate. Peel and cut the rind into strips. Roughly chop the clementine flesh, saving the juice. Return everything to the pan and add 500g jam sugar. Boil, uncovered, for 15-25 mins. Put a small drop onto a chilled plate and push gently with your finger. If it wrinkles, the marmalade is ready.

Remove from the heat and add the gin. Leave for 20 mins, then stir and put into hot, sterilised jars. Cover with lids or jam pot covers and store in a cool, dark place.