Categories: Condiment, Preserve 
      Yield: 6 servings 
  
      6    Lemons                              5 c  Sugar 
  1 1/2 c  Water                               1    Pouch liquid pectin 
    1/8 ts Baking soda                     
  
  Remove peel from lemons; discard white membrane and cut rind into slivers. 
  Section lemons, remove seeds, and chop pulp.  Set aside. Combine rind, 
  baking soda, and water in a saucepot.  Cook, over medium high heat, until 
  mixture boils, stirring frequently.  Add sugar and reserved fruit, stirring 
  well.  Cook until mixture reaches a full, rolling boil, stirring 
  occasionally.  Boil hard 1 minutes.  Remove from heat; stir in pectin. Skim 
  foam.  Let stand for 5 minutes, stirring occasionally to distribute fruit. 
  Pour into hot jars, leaving 1/4 inch (6 mm) head space. Adjust caps. 
  Process 10 minutes in boiling water bath. Yield: about 4 half pints. (960 
  mL) 
   
  From: Ball Blue Book Shared By: Pat Stockett