Lemon Jelly

4 lemons
1 1/2 cups water
4 1/4 cups sugar
1 (3 ounce) envelope liquid pectin

1 tablespoon finely shredded lemon peel.
3/4 cup lemon juice.
Combine lemon peel water and juice for 10 minutes.
Strain to remove pulp seeds etc.
Measure 2 cups juice.
Combine 2 cups juice with sugar.
Cook over high heat stirring constantly until mixture comes to a rolling boil that cannot be stirred down.
QUICKLY stir in pectin.
Return to full rolling boil.
Boil for 1 minute.
Fill in 4/8 ounce jars leaving 1/2 inch head space.
Procecss in a water bath for 5 minutes.