Step 1

Ensure 24 hours of cooling.

Step 2

Lemons

Thinly slice ten lemons, including their whole skins. Wash them thoroughly.

Step 3

Water and Lemons

Place them in a bowl with water and the juice of two additional lemons.

Step 4

Add all the seeds, collected in a well-tied cloth, to the bowl.

Step 5

Keep the seed-filled cloth immersed in the juice without touching the bottom of the bowl. It should remain during the maceration and cooking process.

Step 6

Let it macerate for 24 hours.

Step 7

Sugar

Then add 2 kg of sugar.

Step 8

Slowly bring to a boil, stirring occasionally, and let it simmer for 1 hour.

Step 9

To check if the jam is ready, cool a drop of the juice. If it turns to jelly, it’s done. If not, cook for an additional hour, stirring more frequently to prevent sticking.

Step 10

After a maximum of two hours of cooking, transfer the jam to jars, sterilize them, and let them sit in the fridge for two days before opening.

Step 11

Otherwise, the jam might be too runny.

Step 12

For sterilization, invert the jars after filling them with the boiling jam (be cautious of burn risks; ensure the jars are tightly sealed before this step, handling the jar with a towel).