Squeeze out the juice from as many lemons as wanted
Strain to remove the pips
Measure the juice and allow 12 cups of sugar for every 8 cups of lemon juice
(1 and ? cups sugar for every cup juice!)
Put the mixture into a double pan or a large jug standing in a pot of hot water
Stir and bring to boiling point but do not allow the juice to boil
Make sure all the sugar is dissolved
Strain and bottle in hot dry bottles
This does not require sterilising and keeps for ages