This recipe is courtesy of:http://strangersandpilgrimsonearth.blogspot.com/
9 - 10 lemons (washed well, preferably organic)
12 ½ cups of water
honey (approx. 4 - 8 c. depending on liquid at the end)
Remove the zest from the lemons and slice it up into thinstrips. Set aside.
Chop the flesh of your lemons and keep its juices. Set aside.
The seeds should be placed in a piece of cheesecloth. If youhave extra thick pith (the white stuff surrounding the lemonunder the peel), you can include it with the seeds inside your cloth. These ingredients are kept because they are full of pectin. This is what naturally thickens your marmalade.
Place your chopped lemon flesh (with its juices) and your sliced zest, in a stainless steel pot. Tie your seeds and excess pith up in a piece of cheesecloth and add to the pot (keep itfloating on top by tying the bundle to the handle of your pan).
Add 12 ½ cups of water to your pot and bring all theingredients to a boil.
Once it comes to a boil, lower the heat to a simmer and stir occasionally for 1 - 1-½ hours, or until the zest is very soft.