| 1 | Remove peel from lemons; discard white membrane and cut rind into slivers. |
| 2 | Section lemons, remove seeds, and chop pulp. |
| 3 | Set aside. |
| 4 | Combine rind, baking soda, and water in a saucepot. |
| 5 | Cook, over medium high heat, until mixture boils, stirring frequently. |
| 6 | Add sugar and reserved fruit, stirring well. |
| 7 | Cook until mixture reaches a full, rolling boil, stirring occasionally. |
| 8 | Boil hard 1 minutes. |
| 9 | Remove from heat; stir in pectin. |
| 10 | Skim foam. |
| 11 | Let stand for 5 minutes, stirring occasionally to distribute fruit. |
| 12 | Pour into hot jars, leaving ?inch (6 mm) head space. |
| 13 | Adjust caps. |
| 14 | Process 10 minutes in boiling water bath. |
| 15 | Yield: about 4 half pints. |
| 16 | (960 ml) |
