Instructions: Cut the limes into a non reactive pan with a generous 2l of water.

Bring up to the boil the simmer gently for an hour or until the rinds of the limes are soft.

Spoon into a jelly bag or cloth and leave to strain into a large bowl for at least 12 hours.

Discard the pulp in the bag and measure the juice.

Weigh out 450g sugar for each 600ml juice and put juice and sugar into the preserving pan.

Heat gently stirring constantly until the sugar has dissolved.

Bring up to the boil and boil rapidly for 10-15 minutes until setting point is reached.

Stir in the Pernod.

Remove any scum with a slotted spoon then pot and cover in the usual way

Makes two 450g jars

If you want to double the quantity you only need to increase the water to 3.5l

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