• 500 g citrus skins
• ½ cup lemon juice
• 5 cups water
• 6 cups sugar

Wash the fruit and thinly peel the skins avoiding having too much pith. Put these through a mincer or food processor to your preferred fineness. Place in a large non-metallic bowl with the lemon juice and water and soak overnight.

Next day bring to the boil, then cook gently for about an hour or until the skins are soft. Add in the sugar and stir until dissolved. Boil rapidly until the setting point is reached. Leave to cool a little, then pour into jars.

• 1/2 tbsp oil
• ½ tsp yellow mustard seeds
• 1 onion
• 1 clove
• ½ balsamic vinegar
• 300 g cooked beetroot (grated)
• 1/3 c sugar

Heat the oil in a small saucepan and add the mustard seeds. When the seeds start popping add the onion and clove. Cook gently until tender and then add the beetroot, vinegar and sugar and simmer for 15 mins stirring frequently. Season to taste and cook until the liquid is absorbed.