Serves 1
Directions
- 1Prepare the canner and jars.
- 2Wash 2 lbs of lemons (or use bottled lemon juice).
- 3Zest the lemons (skip this step if using bottled juice).
- 4To a separate pot, add 3 cups of sugar.
- 5Add 1 teaspoon of salt.
- 6Add 1.5 cups of water.
- 7Bring to a boil and simmer for 20ish minutes.
- 8Simmer the syrup until copper colored.
- 9Do not stir, swirl syrup instead or syrup may seize up and harden.
- 10When the syrup is copper colored, turn off the heat.
- 11Add 1.5 cups of lemon juice.
- 12Stir in the lemon juice.
- 13It will bubble and appear to seize up, keep stirring until smooth.
- 14Turn heat back on and bring syrup to 218°F, stirring frequently.
- 15Remove from heat.
- 16Add lemon zest (optional).
- 17Pour lemon syrup into hot half-pint jars.
- 18Leave 1/2 inch headspace.
- 19Clean the rim well.
- 20Add lid and ring, fingertip tight.
- 21Add hot jars to the hot canner.
- 22Add lid and bring to a boil.
- 23Boil jars for 10 minutes.
- 24Turn off heat and remove lid for 5-10 minutes.
- 25Place jars on a towel on the counter for 12-18 hours.
Ingredients
- 2 lbs lemons
- 3 cups sugar
- 1 tsp salt
- 1.5 cups water
- 1.5 cups lemon juice
- 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.
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