Prepare a boiling water and 6 half pint jars.

Using a zester, remove the yellow lemon peel in long, thin strips. Cut the strips into 1 inch pieces and set aside.

In a large saucepan, combine the lemon peel, baking soda, and water. Bring to a boil over high heat. Reduce heat, cover, and boil for 5 minutes. Remove from heat.

Using a sharp knife, cut the white pith from the lemons. Work over top of a bowl to catch any juice. Separate the lemon segments from the membrane.

Place the lemon segments in the bowl with the juice. Squeeze the peel and membrane over the bowl to get out any remaining juice. Discard the membrane and the seeds.

Measure the juice and lemon segments. Add enough bottled lemon juice to make 1 cup. Add the lemon and juice to the lemon peel mixture. Add the ginger as well.

Whisk the pectin into the lemon ginger mixture until dissolved. Bring to a boil over high heat, stirring constantly.

Add the sugar all at one time and stir until mixed in. Bring to a rolling boil and boil hard, stirring constantly, for 1 minute. Remove from heat and skim off the foam.

Ladle the hot marmalade into hot jars, leaving 1/4 inch headspace. Remove air bubbles and adjust headspace. Wipe the rims of the jars and center on the lid. Screw down the screwband until tight.

Place the jars in a boiling water canner, making sure they are completely covered. Cover with a lid. Bring to a boil and process for 10 minutes.

Remove from heat and remove lid. Allow to cool 5 minutes. Remove from water bath and allow to cool for 24 hours. After 24 hours check to see if jars have sealed. Store in a cool, dark place for 1 year.