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Lemon Marmalade

Soak six or eight ounces of lemon peel in brine for several days. Before preserving, soak the peels in pure water until the taste of the salt is entirely extracted and boil till soft enough to pierce with a straw. Place in a copper preserving-pan nine pounds of preserving-sugar and one quart of water, when boiling, put in the lemon-peel and three pounds of apples cut in slices. Stir all over the fire until very thick. When done, turn the marmalade into jars and leave till very cold. Cover them tightly and keep in a dry cupboard until wanted for use.