Lemon marmalade

Choose pulpy lemons and, especially, from organic farming.

Clean them by removing the peel and bitter white skin that divides it from the pulp (albedo).

Cut them into small pieces and remove the seeds, then put them on the stove in a saucepan with sugar, cuocendoli until the jam has reached the right consistency.

Pour hot, close tightly and invert the jars until complete cooling.