Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 6 \N | Lemons |
| 1½ cup | Water |
| ⅛ teaspoon | Baking soda |
| 5 cups | Sugar |
| 1 \N | Pouch liquid pectin |
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 ¼ 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