STEP 1:
Start by thoroughly washing the lemons under cold running water to remove any dirt or wax. Dry them well using a clean kitchen towel. Using a fine grater, carefully zest the lemons, making sure to only grate the yellow outer layer and avoid the bitter white part. After zesting, cut the lemons in half and juice them completely. Strain the juice if needed and discard any seeds to ensure a smooth jam texture.
STEP 2:
In a medium-sized pot, combine the freshly squeezed lemon juice, lemon zest, sugar, and water. Stir the mixture gently but thoroughly until the sugar begins to dissolve. This step is important to help the sugar blend evenly and prevent it from burning during cooking.
STEP 3:
Place the pot over medium heat and bring the mixture to a gentle boil, stirring occasionally. Once it starts boiling, reduce the heat to low or medium-low and allow it to simmer slowly for about 30–40 minutes. Continue stirring from time to time to prevent sticking or burning. As it cooks, the mixture will gradually thicken and develop a glossy jam-like consistency.
STEP 4:
To test if the jam is ready, place a small spoonful onto a cold plate and let it sit for a few seconds. Gently tilt the plate—if the jam thickens and holds its shape or wrinkles slightly when pushed with your finger, it is ready. If it is still too runny, continue simmering for a few more minutes and test again.
STEP 5:
Once the jam has reached the desired thickness, remove the pot from the heat and allow it to cool slightly. Carefully pour the warm jam into clean, sterilized jars, leaving a small space at the top. Seal the jars tightly and let them cool completely at room temperature. Store the jam in a cool, dry place or refrigerate after opening.
