This recipe is adapted from a lovely book called ‘Let’s Preserve It’ by Beryl Wood, containing 579 recipes for preserving. We love that they didn’t try to round it up to 580!
Peel 6 lemons. Put the finely sliced peel in a bowl with 1pt water. Then squeeze the lemons and add the juice. Slice the remaining pith and put in muslin bag with pips. Add to bowl, cover, and stand overnight. Then put into pan with 3 lbs sliced rhubarb and simmer for 20 minutes. Check peel is soft; remove bag, add 3lbs sugar, stirring till dissolved. Bring to boil and cook steadily to set. Pot in sterilised jars.
