1/2 kg Lemons
12 cups (3 pints) Water
Sugar
Method
Wash and dry the lemons.
Remove the skin, then cut them into quarters and take out the pips.
Put the Lemon pieces in a bowl, cover with water, and keep for 24 hours.
Boil the lemon pieces in the same water, strain through a muslin cloth.
Measure the juice and allow 1/2 kg sugar for each pint of the liquid.
Heat the juice, add sugar and stir till it is dissolved.
Cook on a hot fire until the syrup sets quickly or falls in drops when tested on a plate.
Cool and pour into jars and close the lid tightly.
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