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Scrub the lemons. Place them in a jam pan, cover with 1litre of water and bring to the boil. After bringing to the boil, simmer for 2 hours (ideally on the top of your wood burning stove).
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When the skins of the lemons are soft and the fruit is floppy, remove from the heat and place to the side to cool. Leave the water in the pan.
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When the lemons are cool enough to handle, cut them in half and scoop out all the pulp and pips into the water in the pan. Reserve the skins.
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Boil the water and pulp for 10 minutes to extract the pectin. After the pulp has boiled use a wooden spoon to push as much pulp as possible through a metal sieve. Return the liquid to the pan.
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Add the sugar to the liquid and place on a low heat until it has melted and is no longer gritty.
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Finely chop the lemon skins and add 3/4 to the liquid. (adding all will give a bitter taste). Add the chopped skins to the liquid and sugar and bring to the boil. Continue boiling until the temperature reaches 105 degrees, and the gelling point is reached.