Quarter the citrons , remove peel and seeds, slice the fruit and dice it to make 10 cups. (My Mother’s cubes were about a quarter of an inch).
Cover with a weak brine made by adding 1 tsp salt to each quart of cold water and let stand overnight.
Next morning drain citron thoroughly and add it to a syrup made by boiling together for 5 minutes

4 cups sugar,
3 cups water.

Cook until citron is tender and transparent.
Add:

1 cup raisins,
10 cloves,
2 lemons sliced very thinly.

Cook 5 minutes longer, Remove cloves.

Bottle in sterilized jars according to manufacturers directions.