I have pulled out my Nanna's old green and gold cookbook

Under jams, jellies and marmalades it has this recipe:

Lemon Jelly

Cut 6 pounds (2.72kg) of fresh lemons into thin slices.
Pour over them five quarts (20 cups or 4.73L) of water and let stand for 24 hours.
Then boil 10 minutes and strain through cheesecloth.
Add one cup of sugar to each cup of water and boil for half an hour.


Sorry you may have to do the conversions

Might be worth a shot. The book is ancient so I assume it would be the original style lemon jam you want?

Hth

X

ETA: added the conversions for you