Simple homemade lemon jam

Someone would tell me that from lemons – these sour citrus fruits! – you can make jam, I wouldn't believe it in my life. After all, the mere memory of them already causes active salivation. What kind of food is it if it causes such associations. But when I cooked lemon jam according to my mother-in-law's recipe, I began to recommend this recipe to all my friends and acquaintances. They, like my family members, thanked me afterwards.

So, to prepare this wonderful dish, we'll stock up on lemons (oranges are also possible). I usually cut into thin slices and pour cold water. Then, of course, I cook this mass until the skin is soft. Then I pull these pieces out of the broth and cool them slowly. After they cool down, I put them in jars.

Meanwhile, I cook a syrup from two glasses of broth and sugar. As soon as the syrup is ready, I cool it, and then pour these slices of lemons with it. Let it stand overnight.

And in the morning you need to drain the syrup, bring it to a boil and, adding ¼ of the sugar there, mix. As soon as the syrup cools down, pour it over the slices, and put it back on overnight.

We repeat all these operations the next day. When the jam cools down, roll it into jars.