Lemon Jelly Marmalade

• 2 lb. lemons
• 3¼ pt. water
• 3 lb.

Scrub the lemons and wipe dry. Peel off the outer yellow skin, using a vegetable peeler or sharp knife, and cut the peelings into fine shreds. Tie these in a muslin bag. (N.B. If a marmalade with fewer shreds is preferred, add the shredded peel from only half the lemons.) Cook the shreds in 1½ pt.