Tie the lemon rind and spices in a small square of muslin. Pour the vinegar and water into a stainless-steel or enamel preserving pan, add the lemon juice, spice bag and sugar and stir over medium heat until the sugar has dissolved. Add the fruit and simmer for 15 minutes, or until just tender. Using a slotted spoon, transfer the fruit to a colander set over a large bowl, to drain. Discard the spice bag.
Boil the syrup for 15 minutes, or until slightly thickened and reduced by about a third. Pack the fruit in clean, warm jars and cover with the syrup. Cover immediately with vinegarproof lids and seal tightly. Refrigerate any leftover syrup.
After three days, open the jars, pour the syrup into a saucepan and add any reserved syrup. Bring to the boil, boil for 3 minutes, then pour back over the fruit, cover and seal immediately. When cold, label and date the jars and store in a cool, dark, airy cupboard for at least a month before using.