First time canning- Marmalade

So I followed this recipe perfectly and it called for regular lemon which is what my grandmother always used when we would make jams/jellies when I was little. Upon reading this sub (I probably should've done this before starting) I realized that fresh lemons are a no-no. I heated it to 210, poured into sterilized more-than-warm jars, and had a boiling waterbath to seal. The seals are fantastic, and it has no bubbles. Because of the fresh lemon should I just treat them as a refrigerated marmalade instead of shelf stable? Thank you!