Lemon Marmalade

Take 1 dozen sound lemons. Slice them very thin and remove the pips. Allow about them 3 pts of water to each pound of sliced fruit. Let it stand for a day and a night.Then boil until tender and pour into an earthen bow. Let it remain for 12 hours. Them weight it and to 1/2 of fruit allow 3/4 lb of sugar. Boil together until all the syrup becomes of the thickness of a jelly and the fruit asa transparent appearance. Pour into jars and tie down.