Lemons wash, grind in a blender or skip through Mincer (seedless). Cover with sugar (I took a gelling sugar for jams, but can be done with the usual sugar). Mix everything, leave for 10-15 minutes.

During this time, the lemons will be juicy. Put the saucepan on a high heat and, stirring, bring to a boil (it took me 7 minutes). After boiling, cook: 1 minute - with produced sugar or 5 minutes with regular sugar. Hot jam pour into clean jars, close lids regular.

After cooling keep it in the fridge. Can be used for baking, for desserts or just on a bun... with tea.