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Use potato peeler to thinly pare the zest with minimal pith from the lemons.
Cut into fine julienne strips.

Put a large-ish cloth bag in a large plastic or china bowl. Halve the lemons and
squeeze the juice and pips into the bag and put the squeezed caps in too.

Tie the bag closed. Add the rind and the water and stand overnight.

Transfer it all to a large heavy-bottomed saucepan, bring to the boil and simmer
about 20 minutes until the rind is soft and translucent.

Remove the cloth, squash it gently to release all liquid.

Add the sugar, stir to dissolve. Rolling boil for 30 – 45 minutes until it reaches
setting point.

Put into warm sterilised jars.