Ingredients:

• 1 L of water
• 3 lemons (with slightly thick skin)
• 1 kg of regular granulated sugar

Slice the lemons into thin strips and leave them to macerate for 24 hours in 1 L of cold water, with the peel on. Cover and let rest for 24 hours.

After 24 hours, bring the same water with the lemons to a boil in a saucepan. Leave on high heat until boiling, then reduce to medium heat for 10 to 15 minutes.

Then remove from the heat, add the kg of sugar, and let rest for 24 hours.

Put back on the heat and cook for 10 to 15 minutes after boiling over medium heat. Do the setting test. It's ready!

NB: The setting test = take a little liquid between 2 fingers and pull them apart — if a thread forms, the jam is ready.


Grandma Sol adored this lemon jam. Thank you, Grandma Arlette, for these recipes — we will try to come close to the perfection that is yours. Good health to you!