So good, so simple, so refreshing, so, well, lemony!

1 kg of lemons
1300 g of sugar

Wash the lemons (better be organic), cut them in thin slices then each slice in four wedges. Leave them to macerate with the sugar overnight in the refrigerator. The next day cook the jam for 1 hour, 1 hour and half.
Store in sterilized jars.