Start by thoroughly washing the unwaxed lemons under cool water to remove any impurities. Next, zest the lemons using a microplane or zester, capturing the vibrant yellow skin while avoiding the bitter white pith.

Once zested, cut the lemons in half and juice them, ensuring you remove any seeds that may fall into the mix.

In a medium-sized pot, combine the fresh lemon juice and zest along with the granulated sugar and water. Stir the mixture gently over low heat for about 5 minutes until the sugar dissolves fully.

Increase the heat to medium and bring the lemon mixture to a vigorous boil. Once boiling, reduce the heat to a gentle simmer and continue cooking for 30–40 minutes. Stir occasionally to prevent sticking, until thickened.

After simmering, test your jam's consistency by spooning a small dollop onto a cold plate. If it holds its shape, your Italian Lemon Jam is ready. If too runny, let it simmer longer.

Once thickened, remove the jam from heat and let it cool for about 10 minutes. Pour the hot jam into sterilized jars and seal them tightly.