Description
Did you know you can preserve whole lemons? This canned lemon recipe is easy to make and uses simple pantry ingredients.
Ingredients
Scale
- 8 whole lemons
- 3 cups sugar
- 4 pint-size glass jars
- 3 cups water
Instructions
- Start by removing the lemon peel as well as the white pith. Separate each lemon segment, discarding the inner membrane and the seeds.
- Combine water and sugar in a 1:1 ratio and bring the mixture to a boil.
- Once the water-sugar mixture turns into a hot syrup, place the lemons in the syrup and allow them to cook for 5 minutes.
- Use a ladle to place the lemons into clean Mason jars and add the syrup, leaving 1/2-inch headspace.
- Wipe the rims of the jars, then top them with lids and screw bands.
- Process the mixture in a water bath canner in boiling water for 10 minutes.
- Take the jars out of the canner using a jar lifter, and place them on the countertop to cool overnight.
- After 24 hours, test the seals by ensuring they don’t indent when you press on the top of them, and remove the screw bands.
- Label and store the sealed jars in a cool, dark place.
- Prep Time: 30 minutes
- Cooling Time: 24 hours
- Cook Time: 10 minutes
Nutrition
- Serving Size: 1/4 cup
- Calories: 104kcal
- Sugar: 26g
- Fat: 0g
- Saturated Fat: 0g
- Carbohydrates: 27g
- Fiber: 1.6g
- Protein: 1.1g