I've not found anyone yet who doesn't like marmalade.  Here's a slight twist (pun intended) on an old favourite which you might find to be a new taste sensation. TB

Lemon marmalade

INGREDIENTS: 

• 1⅓ cups fresh lemons
• ⅓ cups water
• 1½ tablespoons pectin
• 1⅔ cups sugar

METHOD:

1. Wash lemons well with soap. Rinse very well. Dry.
2. Peel the lemons using a sharp paring knife or a good, sharp vegetable peeler.
3. Stack some of peels on top of each other. Slice lemon peels very into thin strips about 1 inch long.
4. Remove as much of the pith (the white stuff left after peeling) as you can from the flesh.
5. Slice lemons crosswise. Remove the membranes between the lemon segments. Discard seeds.
6. Rough chop the lemon flesh.
7. Place lemon peels in a small saucepan with 2/3 cups water. Bring to boil. Reduce heat. Cook for fifteen minutes to soften peels. Once the peel has been added to the sugar it will not soften any further so make sure the peel is done to your liking before you continue.
8. Place lemon pulp and collected lemon juice in a large saucepan with the water. Add softened peels.
9. Mix powdered pectin with about ¼ cup of the sugar, mixing well. (If using liquid pectin, refer to package instructions for quantity.) Add to lemon juice and peel in the large saucepan.
10. Bring to a boil that can not be stirred down, stirring constantly.
11. Once boiling, add the remainder of the sugar all at once. Stir constantly until it comes to another full rolling boil (one that can’t be stirred down). Boil one full minute.
12. Remove from heat. Skim foam if needed. Most of the time, if you keep stirring for a couple minutes after you remove the pot from the heat, you can stir the foam down.

 
For bottling

1. When you have made the marmalade sterilise your jars. Place your jars and lids in a large stock pot with about 3” (8cms) of water in the base. Fill each jar with half an inch ( (1cm) water before you put it in the pot. Cover with a lid.
2. Bring to the boil and boil for 10 minutes then turn off the heat but leave the jars in the pot.
3. When the jars are sterilised, bring the marmalade back to the boil.
4. Ladle hot marmalade into hot canning jars using a small ladle or tablespoon. Leave ½ inch headspace (the space between the marmalade and the rim of the jar.)
5. Wipe rims of all debris with a clean, damp cloth.
6. Screw on lids well using a cloth to hold the jar while you screw.
7. Leave the jars to cool on the bench.
8. When cool press the top of each lid. If it flexes up and don the jar is not sealed properly and should be used first.
9. Store in a cool dark place until needed.