Cut unpeeled
lemons in half lengthways; cut halves into thin slices, reserve seeds.
Tie reserved lemon seeds in piece of muslin. Combine lemon slices, the
water and muslin bag in large bowl; cover, stand overnight.
Transfer
fruit mixture to large saucepan; bring to a boil. Reduce heat; simmer,
covered about 30 minutes or until rind is soft. Discard muslin bag.
Measure fruit
mixture, allow 220g sugar to each cup of fruit mixture. Return fruit
mixture with sugar to pan; stir over heat, without boiling, until sugar
dissolves. Boil, uncovered, stirring occasionally, about 45 minutes or
until marmalade jells when tested. Stir in coconut. Pour hot marmalade
into hot sterilized jars; seal while hot.
