Apple Marmalade or Jam

Quarter some apples, core and cut up small; put them into a basin with the juice of several lemons and a little water; cook. As soon as done pour on a sieve to drain, pressing them through afterward. Add to this pulp three-quarters of its weight of lump sugar, and stir well together. Pour it all into a tinned copper pan and stand it on the fire to cook the marmalade until it coats the spatula and drops from it in beads; stir continuously with a spatula. As soon as it is done pour into stone pots that have been previously heated.