7 1/2 pints water
1lb sugar to 1 pint of pulp
wipe lemons and cut into quarters. Take out pips and put them in a basin with one pint of the water, and leave in soak for a few hours. Slice the lemon quarters very thinly.
Put them into a preserving pan with the remainder of the water. Add also the strained water from the pips. Let this stand for 24 hours. then boil it gently for about one to one hour and a half until the rinds are quite tender. leave it to stand until the next day, then weigh it and add the sugar in proportion. Bring to the boil, and boil for about one hour or until it will jelly. Pot into hot jars and cover immediately, or let go quite cold before covering.
This recipe makes a lot of marmalade, so you can make half or quarter quantities if you like. It also makes the kitchen smell wonderful for two days!