lemon marmelade

Sarah has a lemon tree in her backyard, and we have been the fortunate recipients of dozens of her marvelous lemons. They are so sweet you could almost eat them like oranges.
My mom and I made lemon marmalade last night. I'd never made jam or marmalade before, and it was a lot of fun. Not as intimidating as I thought it would be. Here's the recipe:

6 lemons
1 1/2 cups water
1/8 teaspoon baking soda
5 cups sugar
1 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 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 for 1 minute. 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 head space. Adjust caps. Process 10 minutes in boiling water bath. Yield: about 4 half pints.

And the result, about 8 of these:

We're going to try tangerine-lemon marmalade tomorrow!