125ml lemon juice
zest of 5 lemons
1½ tbsps cornflour
Start by sterilising the jars and lids in boiling water for 5 mins.
Heat all of the ingredients in a pan until the mixture thickens.
Pour the mixture into the jars, filling to just below the rim and screw on the lids.
Put the jars into a large saucepan of boiling water and simmer for 10 minutes to ensure the mixture is sterilised. Remove the jars and cool.
100ml lemon juice
zest of 3 lemons
Bring the sugar and water slowly to a boil, cover the pan for the first few minutes causes condensation to clean down the side of the pan.
Once the mixture boils wash away any sugar crystals stuck to the side of the pan with pastry brush dipped in water.
On a medium heat without stirring boil the mixture to 114°C - to invert sufficient sugar the reaction should take at least half an hour.
Place the pan in cold water for a few minutes to stop any further cooking, add the lemon zest and 20ml water, mix well and pour into heated jars. Screw on the lids and allow to cool.
Because of the high sugar content, this syrup will keep for months when opened (keep in the fridge),