★Ingredients
2 cups granulated sugar
4 large lemons
1/2 cup water
★Instructions
Wash the lemons thoroughly under cold water.
Use a zester or grater to remove the zest from the lemons. Be careful to only remove the yellow part of the peel, avoiding the bitter white pith.
Cut the lemons in half and juice them, removing any seeds. You should have about 1 cup of lemon juice.
In a medium saucepan, combine the lemon zest, lemon juice, sugar, and water.
Heat the mixture over medium heat, stirring constantly until the sugar has dissolved.
Reduce the heat to low and let the mixture simmer, stirring occasionally, until it has thickened to your desired consistency. This will take about 20-30 minutes.
Once the sugar has dissolved, increase the heat to medium-high and bring the mixture to a boil.
Remove the saucepan from the heat and let the jam cool slightly.
Transfer the jam to clean, sterilized jars and seal them tightly.
Store the jam in the refrigerator for up to 2 weeks.
Enjoy!