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1
With a sharp paring knife remove the outer peel of the lemons, you do NOT want any pith.
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2
Slice the peel into paper thin slivers and set aside.
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3
Remove pith from fruits and slice the lemons as thin as you can, removing any seeds.
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4
Dont use the end slices.
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5
Measure the peel and lemon slices, you will need 4 cups.
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6
Place in a large non-reactive bowl-I use glass, and cover with the 12 cups water.
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7
Cover and let stand overnight.
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8
The next morning place the lemon/water mixture into a large pot over medium heat and cook, covered, for 20 minutes or until the lemon rind is tender.
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9
Remove from heat and measure-you should have 12 cups.
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10
Return to pot and measure in 12 cups of sugar.
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11
Cook over medium heat, stirring constantly until the sugar dissolves.
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12
Turn heat up to medium high, bringing product to a gentle boil-still stirring constantly.
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13
Boil to gel point.
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14
Remove from heat and skim off foam.
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15
Ladle into clean hot jars, leaving 1/4 inch head space.
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16
Process in a boiling water bath for 10 minutes at altitudes up to 1000 feet.
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17
If you live at a higher elevation please consult altitude chart.
