Lemon Jewel Marmalade

• 12 large lemons
• 12 cup water
• 5 cups sugar
• 1 (3 ounce) envelope liquid pectin

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

lemons, water, sugar, liquid pectin

Taken from www.food.com/recipe/lemon-jewel-marmalade-133654 (may not work)