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Wash and peel the lemons. Slice the skin into thin strips. Chop lemon flesh roughly. Place lemon rind and flesh in a large saucepan with the water. Bring to the boil. Simmer 1 - 1 1/2 hours or until the rind is very soft. Stir in the sugar. Stir over a low heat until the sugar has dissolved. Bring to the boil and cook without stirring, for about 50 minutes. Test for setting. Remove saucepan from the heat. Place a small amount of marmalade on a cold saucer and allow to cool. Run a finger through the centre of the mixture. The marmalade is ready when the channel formed does not run together. If marmalade has not set, boil longer until it does set. Pour into hot, clean, dry jars and seal. Makes about 13 cups.
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