For the lemon jam, thinly peel 7 lemons and then squeeze them. Fillet one lemon. Set aside the lemon juice and the fillets.
Simmer the thinly peeled peels in a little water until soft, about 1 hour. Chop soft peels and mix with the rest and weigh. Add so much of the peel cooking water that it weighs 750g together.
Then add the jelling sugar and cook a nice jam and put it in jars. The lemon jam is delicious as a gingerbread filling or on the fruit striezel.