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This recipe comes from The New York Cookbook.

Lemon Preserves

(about 5 half-pints)

4 lemons
1 orange
Sugar

Remove the peel from lemons and orange. Cut the peel into paper-thin julienne strips and combine with the sliced or chopped fruit. Discard seeds.

Add 1 cup water for each cup of pulp and peel. Let stand overnight.

Boil mixture until the peel is tender. Cool.

Add 1 cup sugar for each cup of fruit and juice. Cook until syrup gives a jelly test - 2 drops form on the edge of a metal spoon and drop off simultaneously. Stir occasionally. Pour into hot sterile half-pint jars. Seal at once.