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Wash and slice lemons to the size you wish to have in the finished marmalade. Carefully remove all seeds and seedless to prevent the marmalade from having a bitter taste.
Measure fruit and juice and add 3 times the amount of water. Soak for 12 hours.
Simmer for about 20 minutes (be careful not to boil).
Let stand again for 12 hours.
For every cup of fruit and juice, add 3/4 cup sugar. Cook these ingredients in small quantities (about 220 degrees to 222 degrees). For yellow color, do not boil. Can or seal with paraffin.
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