In a deep pan, you cover the lemon slices with fresh water and you let them stand at room temperature during one day.

After 24 hours, you heat without boiling the water with the lemon slices and leave the lemons in the same water for another day.
After this time, pour off the water and drain the lemon slices.
In the same pan, you heat again fresh water and simmer at low heat the lemon during 30 minutes; the peel of the lemons must be soft.

At the same time, you prepare in another pan a syrup with 600 ml water and 1,5 kg sugar. Simmer the syrup during 5 minutes.

Drain again the lemons and put them together with the syrup. Cook the lemon mass at middle heat during 40 minutes. Stir it well now and then.

Before filling, make the gelling test: Put a teaspoon of jam on a plate. If the mass grows thick after two or three minutes, the jam is ready. If the mass does not grow, just cook it more for a short moment and remake the gelling test. Fill the hot jam in among sterilized jars, approximately a finger’s breadth under the rim. Screw the lid and led it cool down.

Your lemon jam is now ready to be tasted. Enjoy it!