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LEMON MARMALADE (another way)

Boil and slice the lemons as in the last recipe; mix them thoroughly with an equal weight of apple pulp. Make a syrup, by boiling one pint of water with every two pounds of sugar, allowing two pounds of sugar to every pound of fruit. Boil the sugar and water together for ten minutes, put in the fruit, and boil again until it is clear. Put it into jars, let it cool, and cover in the usual way. Time, two hours to boil the lemons; forty minutes the marmalade. Probable cost, 8d. per pound.