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1
Prepare canner, jars, and lids.
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2
Using a vegetable peeler, remove the zest (the yellow part of the peel) from the lemons in strips. Cut strips into thin slices.
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3
Using a sharp knife, cut the white pith from lemons, exposing the juicy parts of the segments.
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4
Working over a large bowl to catch juice, cut the lemon segments from membrane.
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5
Place segments in bowl and squeeze membrane to remove as much juice as possible, collecting in bowl.
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6
Fish out any seeds that fell into the bowl and discard them along with the membrane.
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7
Peel and grate the ginger if you haven't done so already.
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8
In a large deep stainless steel saucepan, combine lemon peel, baking soda, and water.
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9
Bring to a boil over high heat. Reduce heat and boil gently for 5 minutes until peel is softened. Remove from heat and set aside.
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10
Measure 1 cup lemon segments and juice.
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11
Add to the pan with the lemon peel along with the ginger. Whisk in pectin until dissolved.
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12
Bring to a boil over high heat, stirring constantly.
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13
Add sugar all at once and return to a full rolling boil, stirring constantly. Boil hard, stirring constantly, for 1 minute.
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14
Remove from heat and skim off foam.
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15
Ladle hot marmalade into hot jars, leaving 1/4-inch headspace.
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16
Remove air bubbles and adjust head space if necessary by adding hot marmalade. Wipe rim.
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17
Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
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18
Place jars in canner, ensuring they are covered by at least an inch of water. Bring to a boil and process for 10 minutes.
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19
Remove lid from the pot. Let the jars sit in the pot for 5 minutes, then remove jars, cool, decorate the jars so they're super-cute and give them away to deserving friends and family members.
