50 new recipes: Lemon marmalade

#1: Mrs. L. J. Snots This marmalade would need to be canned like any other preserve. To be more sure of gelling, add green apple juice or commercial pectin. Slice the lemons thin, removing the seeds; add 3 pts. of cold water to each pound of fruit, after cutting. Let it stand 24 hours, then boil until tender; pour into an earthen bowl until the following day. Weigh it, and to every pound of boiled fruit add 1 1/2 lbs. of lump sugar; boil the whole together until the syrup jellies and the chips are rather transparent. Posted to recipelu-digest by LSHW on Feb 09, 1998
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#2: This recipe has been taken directly from Canning, Preserving and Pickling By Marion Harris Neil, printed in 1914. 

3 Ibs. lemons
Sugar
7 cups water

Wash the lemons, then pare them and cut the peel into very slender chips. Put the chips in a small saucepan, with two cupfuls of the water, and boil for forty minutes. Now take all the white part from the lemons and cut up the pulp roughly, put it into a preserving pan, with the remainder of the water, and boil one and one-quarter hours. This is counted after it begins to boil. Stir it frequently; then strain it through a jelly bag without pressure. Add the skins and the liquid with them. Now measure the liquid, and for each cupful allow two cupfuls of sugar.

Return to the pan and boil for thirty minutes. Put into jars and seal.