Lemon jam

1 serving


Rinse the lemons thoroughly and cut into thin slices (if there were spots on the skin - remove them and choose all the bones, otherwise the jam will be bitter). Put the lemon slices in enameled dishes, pour water and leave for 24 hours. After a day, cook the lemons under the lid until the peel begins to crush with your fingers. Then add sugar to them and boil for 20 minutes. Pour the lemons boiling in sugar into clean dry jars and put them in hot water until the water and jam are completely cooled.