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Remove the lemon peel leaving as much pith on the lemon as possible and set aside.
Peel all of the pith off of the lemons and chop any large pith pieces. Add pith to a large stock pot.
Halve and juice the lemons, adding the seeds to the pith in the pot and saving the juice for later.
Add remaining ingredients into the pot and stir well.
Bring to a boil and then reduce the heat to a simmer for 15 minutes.
Let cool until the mixture is workable.
Place a colander over a bowl and line with two layers of cheesecloth.
Pour the cooled mixture in and let the liquid pectin strain through the cloth overnight. DO NOT push on the pith to extract more liquid.
Transfer the liquid pectin to jars or freeze in 3-oz cubes. (2 Tbsp powdered pectin = 3 oz liquid pectin)
Store in the fridge or freezer for up to 6 months, or can using the waterbath method with a ten minute process.
Tags: canning, homemade, fruit, lemon, makeahead, make-ahead, make ahead, preserved, preserving, vegan, vegetarian
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