Lemon peels are boiled repeatedly to remove their bitterness, then simmered in sugar syrup until translucent for this jam, a classic that takes patience but rewards it. It is often served in small dishes as a meze at large gatherings.
Peel the lemons into thin strips and, to remove the bitterness, boil them 3 times in fresh water, changing the water each time.
Leave the boiled peels in cold water for 2 hours; this resting time removes the bitterness completely.
Boil the sugar and water into a syrup, add the peels and lemon juice, and simmer over low heat until thick and translucent.
Changing the water fewer than three times while boiling the peels leaves the jam bitter, so do not shorten this step. If you do not stir the syrup constantly, it can catch on the bottom and taste burnt.
Cutting the peels into small cubes instead of thin strips shortens the cooking time, though the look becomes less decorative. Adding a little more lemon juice gives the syrup a brighter colour.
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