Lemon Ginger Marmalade

Should I make it like I make preserves? Maybe peel the lemon zest off and cut it into thin strips, then cut up the pulp and cook with minced ginger and sugar? Maybe a little pectin?

Or, should I make it like the way I make marmalade -- and boil the lemons with water and ginger chunks for a couple hours, then cut it all up into thin slices and cook with sugar and a little pectin?

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