Lemon Marmalade

6 lemons
7 cups water
sugar

Slice unpeeled lemons into half carwheels - about 4 cups. Combine with water in glass bowl and let set for 24 hours, covered. In heavy saucepan bring to full boil and boil rapidly uncovered for 25 minutes. Measure quantity - should be about 5 1/2 cups - and return to saucepan and add equal amount of sugar. Return to heat and stir until sugar dissolved. Boil rapidly until mixture sheets from a spoon when tested, about 25 minutes. Skim as needed, stir occasionally. Remove from heat and stir, skim if necessary. Pour into hot sterilized jars and seal with paraffin. Make 5 to 6 half-pint jars.