Begin by thoroughly washing your fresh lemons to remove any wax or dirt. Next, using a microplane or zester, zest the lemons carefully, ensuring you only take the bright yellow part—avoid the bitter white pith. Then, juice the lemons, collecting the bright liquid in a bowl, and discard any seeds.

In a medium-sized pot, combine the lemon juice, zest, granulated sugar, and filtered water. Place the pot over medium heat and stir continuously until the sugar completely dissolves, which should take about 5 minutes.

Once the sugar has dissolved, bring the mixture to a gentle boil. Then, reduce the heat to low and allow it to simmer, stirring occasionally for about 20-30 minutes.

To ensure your Italian Lemon Jam has reached the perfect consistency, perform the cold plate test. Remove the jam from heat, and drop a spoonful onto a cold plate.

Once your jam has achieved a lovely, thick consistency, it's time to bottle it up! Carefully pour the hot Italian Lemon Jam into sterilized jars, filling them to just below the rim.