Lemon jam with peel

1. Lemon pulp is cut into small slices.

2. The peel is also cut finely.

3. We put the lemon pulp and peel in a small saucepan, pour water so that it does not completely cover the contents, send it to the fire.

4. We cook lemons under a closed lid for 50 minutes, the peel should become soft, almost transparent.

5. Then pour in the sugar, continue to cook for another hour.

6. We lay out the jam in warm sterilized jars, roll up the tin lids hermetically.

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