Place the leftover lemon peels into a sauce pot and pour enough water to cover them. Bring to a boil and reduce the heat. Cook on low to medium heat until soft - this can take 20 to 30 minutes depending on the size of the pot and the quantity of the lemons. Add more water to cover the lemon peels if needed.

Once soft, save a couple of the lemon peels and chop them up, transfer the rest of the mixture with the water into a blender - make sure there are no seeds and blend together until smooth (we are not looking to make baby food).

Weigh this mixture and pour it back into the sauce pot, add the chopped lemon peel, salt, and weigh out 1/4th amount of weight of sugar (my quantity came to 500gm lemon mixture would need 125gm sugar) place it on medium heat and cook again.

This time until it bubbles, stirring constantly for at least 10 minutes. The mixture will get thicker.

Take off the heat once thicker and the sugar is completely dissolved, add the vanilla, stir until combined. Transfer to a glass jar, close with the lid and place at room temperature while hot, once cooled transfer to the fridge.