1 1/2 cup sugar
2 Tbsp lemon juice
Process pulp through food mill with smallest holes to remove the seeds. With two batches of syrup, I ended up with two cups of de-seeded pulp.
Add de-seeded pulp, sugar, and lemon juice to medium sauce pan. Cook over medium heat until gels on a chilled plate (note: this takes less time than a typical jam/jelly because most of the water has already been removed).
Pour into 1 pint and 1 half pint jar. Process 10 minutes in boiling water bath.
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