Lemon peel should be finely minced to yield 1 tablespoon. Make 3/4 cup of lemon juice by pressing the fruit. Peel, juice, and water should be combined; leave for 10 minutes. 2 cups of the juice mixture should be measured after straining any pulp and peel.

The 2 cups of lemon juice mixture and the sugar should be combined in a Dutch oven. Stirring often, cook the mixture over high heat until it reaches a full rolling boil that won't go away. Stir the pectin in quickly. Bring back to a full rolling boil and cook for one minute while stirring continuously. Get rid of the heat. With a metal spoon, quickly skim off the foam.

Half-pint canning jars should have a 1/4-inch headspace after being ladled into hot, sterilized jars. Clean the lids and jar rims. For five minutes, process in a boiling-water canner (start timing when water returns to boil). Jars should be removed and cooled on a wire rack. yields four half-pints.