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1
Rinse unpeeled lemons.
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2
Remove thin outer peel of lemons with a vegetable peeler or lemon zester (I prefer the zester).
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3
If necessary, cut peel into thin strips.
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4
Squeeze juice from the lemons.
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5
You should have 1 and 1/2 to 1 and 3/4 cup of the peel and 2 cups of the juice.
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6
Place water, all the lemon peel, and 1/2 cup of the lemon juice in a heavy-bottomed 6 to 8-quart pan.
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7
Bring to a boil over high heat; then reduce heat, cover and simmer, stirring occasionally, until peel is tender (about 25 minutes).
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8
Stir in sugar and remaining 1 and 1/2 cups lemon juice.
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9
Bring to a full rolling boil over high heat, stirring.
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10
Remove from heat, cover, and let stand for 18 to 24 hours at room temperature.
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11
Bring marmalade to a full rolling boil over high heat, stirring constantly.
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12
Quickly stir in pectin and return to a full rolling boil.
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13
Boil, stirring, for one minute.
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14
Remove from heat and skim off any foam.
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15
Ladle hot marmalade into hot, sterilized half-pint jars, leaving 1/4-inch headspace.
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16
Wipe rims and threads clean; top with hot lids, then firmly screw on bands.
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17
Process in boiling water canner for 5 minutes.
