Bring a boiling-water canner, 3/4 full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water.

Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

Cut the ends off of all of the lemons.  Slice the lemons as thin as possible.  Place the lemon slices in a large saucepan and add 8 cups of water.

Bring to a boil over medium-high heat.  Allow to cook for 15 minutes, stirring frequently.  Remove from the heat.

Measure the lemon slices and their liquid in a quart sized measuring cup.  Note the amount and then return to the pan.  For each cup of water/lemon mixture, add 1-1/4 cups sugar to the saucepan. Stir in the lemon juice.  Bring mixture to a bowl over medium heat.  Allow to boil for 10 minutes.

Add the fresh ginger and continue to boil, until mixture thickens, about 10-15 minutes.  Stir in the crystallized ginger.

Ladle  the marmalade immediately into prepared jars, filling to within 1/2 inch of tops.  Wipe jar rims and threads. Cover with two-piece lids {I used Weck jars} and screw bands on. Place jars on elevated rack in a canner.

Lower rack into canner. {Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.} Cover; bring water to gentle boil.

Process for 10 min. Remove jars and place upright on towel to cool completely. After the jars have cooled, check the seals by pressing middles of lids with finger.

If lids spring back, lids are not sealed and refrigeration is necessary.