Cut a 1/4-inch slice from each end of the peeled lemons. Stand each lemon flat-end down and remove the remaining white pith in strips, cutting from top to bottom and following the curve of the fruit.

Coarsely chop the peeled lemons, reserving all of the juice that escapes onto the cutting board.

Combine the lemon peel strips, chopped lemon with its juice, and water in a 4-quart stainless steel or enameled pot. Bring to a boil, reduce the heat, cover, and simmer for 15 minutes.

Line a large wire-mesh strainer with 3 layers of dampened cheesecloth and set it over a large bowl. Pour the lemon mixture into the strainer and let it drain for at least 3 hours or overnight. Discard the solids.

Measure the strained juice. If you came up short, top it off with water to reach the amount called for, then measure out an equal volume of sugar so the juice and sugar stay 1 to 1.

Combine the lemon juice and pectin in a 4-quart pot. Bring to a full rolling boil over high heat, stirring constantly. Add the sugar and stir until dissolved. Return to a full rolling boil and boil hard for 1 minute, stirring constantly. Remove from heat and skim off foam if necessary.

Ladle the hot jelly into prepared jars, leaving 1/4 inch headspace. Wipe the rims, center the lids on the jars, and apply the bands to fingertip tight.

Process half pints or quarter pints in a boiling water bath canner for 10 minutes, adjusting for altitude. Turn off the heat and let the jars stand in the canner for 5 minutes before removing.