For 5 people
Wash ten lemons thoroughly and cut them into thin slices without peeling them.
Then put them in a pot, adding water and the juice of the other two lemons. Collect the seeds from the squeezed lemons, put them in a tightly tied cloth and place it in the basin.
Let it soak for 24 hours. When it is done, add 2 kg of sugar.
Bring to a boil over low heat and cook for 1 hour, stirring occasionally.
If the jam is not yet cooked, cook for another hour.
Once cooked, put the jam in a jar and sterilize.
Leave the jars to cool for two days before tasting.
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