Start by washing all the lemons.
Cut each lemon in 1/2 and then into several long segments. Gently remove any seeds and membranes, set aside.
Cut each long seedless segment into smaller diced 'triangles'.
Place all the lemon pieces into a large stock pot with the water.
Take all the seeds, membranes and the ginger and place into a double layer of cheesecloth. Tie it closed and place it into the stockpot.
Bring mixture to a boil and boil over high heat for about 25 minutes until the lemons are soft and tender. If water evaporates too much add more, so that the lemons don't stick to pot.
Remove the cheesecloth pouch and set aside to cool.