This lemon jam recipe is so yummy on vanilla ice cream or to top your next dessert.
Put the lemons in a large saucepan with the water, Bring to the boil.
Cover the pan and simmer for 2 1/2 hours, until the lemon skins are tender.
Allow to cool.
Remove from the saucepan, Measure out 1.5 liters of the cooking liquid, If you donít quite have this, make up the difference with water.
Halve the lemons and remove the tips.
Chop the lemon peel as small as you like.
Put everything back into the pan.
Put the pips in a small piece of muslin and tie up with string.
Add this to the pan.
Stir in the sugar and bring to the boil, stirring until it has dissolved.
Boil for 20 minutes.
Leave to cool for 15 minutes, remove the muslin bag, then gently stir.
Pour jam into sterilized jars and seal.