6 lemons, unpeeled
Sugar

Wash and slice lemons very thin. Cut slices into small pieces and measure fruit. Add three times as much water and boil until tender. Replace liquid boiled away with water. Allow about 3/4 cup sugar for each cup fruit juice.

Cook in 2 cup batches for about 10 minutes each time, until thick drops fall from spoon. Pour into sterile jars and seal. Makes eight 6 ounce jars.