Lemon Jam

Remove the lime skins using a fine grater

At the top of each one, cut a thin slice and discard

In a large pot, boil the limes with plenty of water for 10 minutes

Strain

Reboil them in another pot of water and strain again

Let the still-warm limes simmer for five more minutes, remove from heat and let cool

Remove the pulp from the limes with a spoon, leaving the shells intact and hollow

Place everything in a bowl and cover with water

Change the water twice a day for three days

When you strain the last water, scrape well to remove any remaining pulp residue. Reserve

Make a smooth sauce with sugar and water

When the sauce is cold, add the limes and let it sit overnight

Put the pot on the stove and cook until the sauce reaches a light white point

Let it cool, place the jam in a compote dish and serve at room temperature.