Caramelized Lemon Syrup

Serves 1
facebook.com

Directions

  1. 1Prepare the canner and jars.
  2. 2Prepare the canner and jars.
  3. 3Prepare the canner and jars.
  4. 4Wash 2 lbs of lemons (or use bottled lemon juice).
  5. 5Wash 2 lbs of lemons (or use bottled lemon juice).
  6. 6Wash 2 lbs of lemons (or use bottled lemon juice).
  7. 7Zest the lemons (skip this step if using bottled juice).
  8. 8Zest the lemons (skip this step if using bottled juice).
  9. 9Zest the lemons (skip this step if using bottled juice).
  10. 10To a separate pot, add 3 cups of sugar.
  11. 11To a separate pot, add 3 cups of sugar.
  12. 12To a separate pot, add 3 cups of sugar.
  13. 13Add 1 teaspoon of salt.
  14. 14Add 1 teaspoon of salt.
  15. 15Add 1 teaspoon of salt.
  16. 16Add 1.5 cups of water.
  17. 17Add 1.5 cups of water.
  18. 18Add 1.5 cups of water.
  19. 19Bring to a boil and simmer for 20ish minutes.
  20. 20Bring to a boil and simmer for 20ish minutes.
  21. 21Bring to a boil and simmer for 20ish minutes.
  22. 22Simmer the syrup until copper colored.
  23. 23Simmer the syrup until copper colored.
  24. 24Simmer the syrup until copper colored.
  25. 25Do not stir, swirl syrup instead or syrup may seize up and harden.
  26. 26Do not stir, swirl syrup instead or syrup may seize up and harden.
  27. 27Do not stir, swirl syrup instead or syrup may seize up and harden.
  28. 28When the syrup is copper colored, turn off the heat.
  29. 29When the syrup is copper colored, turn off the heat.
  30. 30When the syrup is copper colored, turn off the heat.
  31. 31Add 1.5 cups of lemon juice.
  32. 32Add 1.5 cups of lemon juice.
  33. 33Add 1.5 cups of lemon juice.
  34. 34Stir in the lemon juice.
  35. 35Stir in the lemon juice.
  36. 36Stir in the lemon juice.
  37. 37It will bubble and appear to seize up, keep stirring until smooth.
  38. 38It will bubble and appear to seize up, keep stirring until smooth.
  39. 39It will bubble and appear to seize up, keep stirring until smooth.
  40. 40Turn heat back on and bring syrup to 218°F, stirring frequently.
  41. 41Turn heat back on and bring syrup to 218°F, stirring frequently.
  42. 42Turn heat back on and bring syrup to 218°F, stirring frequently.
  43. 43Remove from heat.
  44. 44Remove from heat.
  45. 45Remove from heat.
  46. 46Add lemon zest (optional).
  47. 47Add lemon zest (optional).
  48. 48Add lemon zest (optional).
  49. 49Pour lemon syrup into hot half-pint jars.
  50. 50Pour lemon syrup into hot half-pint jars.
  51. 51Pour lemon syrup into hot half-pint jars.
  52. 52Leave 1/2 inch headspace.
  53. 53Leave 1/2 inch headspace.
  54. 54Leave 1/2 inch headspace.
  55. 55Clean the rim well.
  56. 56Clean the rim well.
  57. 57Clean the rim well.
  58. 58Add lid and ring, fingertip tight.
  59. 59Add lid and ring, fingertip tight.
  60. 60Add lid and ring, fingertip tight.
  61. 61Add hot jars to the hot canner.
  62. 62Add hot jars to the hot canner.
  63. 63Add hot jars to the hot canner.
  64. 64Add lid and bring to a boil.
  65. 65Add lid and bring to a boil.
  66. 66Add lid and bring to a boil.
  67. 67Boil jars for 10 minutes.
  68. 68Boil jars for 10 minutes.
  69. 69Boil jars for 10 minutes.
  70. 70Turn off heat and remove lid for 5-10 minutes.
  71. 71Turn off heat and remove lid for 5-10 minutes.
  72. 72Turn off heat and remove lid for 5-10 minutes.
  73. 73Place jars on a towel on the counter for 12-18 hours.
  74. 74Place jars on a towel on the counter for 12-18 hours.
  75. 75Place jars on a towel on the counter for 12-18 hours.

Ingredients

  • 2 lbs lemons
  • 2 lbs lemons
  • 2 lbs lemons
  • 3 cups sugar
  • 3 cups sugar
  • 3 cups sugar
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1.5 cups water
  • 1.5 cups water
  • 1.5 cups water
  • 1.5 cups lemon juice
  • 1.5 cups lemon juice
  • 1.5 cups lemon juice
  • lemon zest
  • lemon zest
  • lemon zest

Equipment

cannerjarspotgraterwooden spoonthermometerladlejar funnelheadspace toolclothjar lifter

Tips

  • Do not stir syrup while simmering, swirl instead, or the syrup may seize up and harden.