Lemon Marmalade

2 C very thinly sliced lemons

10 C water

4 1/2 C sugar

Slice the lemons almost paper thin, this would be best done on the meat slicer, thin enough that you can almost see through them. Combine with the water and let stand overnight, tightly covered. Heat to boiling and boil hard, uncovered, for 1 hour, shaking pan vigerously from time to time to prevent sticking. This should be done until volume is reduced by half. Add sugar and cook to the jelly stage, use a candy thermometer or test by dropping a drop of marmalade on to a cold plate. Stir and skim a few minutes. Pack into sterilized jars and process in water bath 15 minutes for pint jars at sea level.