Lemon Preserves

• A Pound of Sugar for Every Pound of Lemon
• The Juice of a Lemon for Each Pound of Fruit

Cut the lemons in halves, after paring, and remove the seeds. Then cut it up into a number of thin slices, and put them into a vessel with cold water, adding a tablespoon of alum, or a little salt. After several hours put the Lemon into cool, fresh water, and let it remain an hour, and drain. Then put it into a kettle and cover with two quarts of boiling water. Add the rinds of the Lemon or