6 Lemons
7 cups white Sugar
9 cups water
Put in a large kettle and add water. Simmer for 5 minutes then let stand in a cool place overnight (12 - 18 hours).
Remove fruit and chop/shred in batches in a food processor.
Return fruit to the water in which it was soaked. Boil for 1 hour then add the sugar.
Boil the marmalade until juice form jelly when tested (200 - 222 degrees).
If you don't have a thermometer, place a small amount on a spoon, cool it slightly and let it drop from the side of the spoon. When 2 drops come together and fall as a single drop - jelly is ready.
Pack into jars and seal.
