|Boiling water||6 Pint|
|Lemons juice||2 Tablespoon|
Cut fruit into thin slices and cover with the boiling water, allow to stand overnight.
Bring to the boil and simmer until fruit is quite tender.
Add lemon juice (strained) and warm- ed sugar.
Stir until dissolved.
Boil quickly until syrup jells when tested.
Allow to stand for 5 minutes and bottle into clean, dry, heated jars.
Seal and label when cold.