Begin by thoroughly rinsing your fresh, organic lemons under cold water. Slice each lemon thinly, about ⅛ inch, while ensuring to remove any seeds you encounter.

In a medium-sized saucepan, combine the sliced lemons with enough water to cover them, around 4 cups. Bring the mixture to a gentle boil over medium heat, then reduce the heat and let it simmer for about 30 minutes.

Once the lemons have softened, lower the heat and gradually stir in granulated sugar, ensuring it dissolves completely, taking about 5-7 minutes.

If you choose to use pectin for a thicker consistency, add it now and continue to simmer for an additional 10-15 minutes, stirring frequently.

Carefully remove your pan from the heat and let the jam cool for a few minutes. Using a clean ladle, pour the hot jam into sterilized jars, leaving about ¼ inch of headspace at the top.

Allow the filled jars to cool completely at room temperature for a few hours.