Canned Sugared Lemon Slices in Syrup
Capture the vibrant essence of citrus with this delightful recipe for Canned Sugared Lemon Slices in Syrup. Perfectly balanced between tart and sweet, these thinly sliced lemons are simmered in a rich, homemade sugar syrup until their peels turn beautifully translucent. Blanching the lemons beforehand reduces their natural bitterness, making them a perfect addition to desserts, cocktails, or even a stunning edible garnish. This recipe highlights simple canning techniques to ensure your jars stay preserved for up to a year, so you can enjoy the bright flavors of lemony sweetness all year round. Ideal for gift-giving or pantry stocking, these syrupy lemon slices are a versatile treat that elevates any dish they touch.
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Ingredients
- 6 whole Lemons
- 3 cups Granulated sugar
- 2 cups Water
- 0.25 teaspoons Salt
Directions
Step 1
Wash the lemons thoroughly under cool running water. Use a scrub brush to remove any wax or residue from the peel.
Step 2
Slice the lemons into thin, even slices (about 1/8 inch thick), discarding the ends and removing any seeds with the tip of a knife or tweezers.
Step 3
Fill a large pot with water and bring it to a boil. Add the lemon slices and blanch them for 1 minute to reduce bitterness.
Step 4
Drain the lemon slices and immediately rinse them under cold water to stop the cooking process. Set aside.
Step 5
In a large saucepan, combine the sugar, water, and salt. Heat over medium heat, stirring occasionally, until the sugar is fully dissolved and the mixture turns into a clear syrup.
Step 6
Add the lemon slices to the syrup and reduce the heat to low. Simmer the slices gently for 30–40 minutes, stirring occasionally, until the peels are translucent and the syrup is slightly thickened.
Step 7
While the lemon slices are simmering, sterilize your canning jars, lids, and rings by boiling them in a large pot of water for at least 10 minutes.
Step 8
Carefully pack the cooked lemon slices into the sterilized jars using tongs, leaving about 1/2 inch of headspace at the top of each jar.
Step 9
Pour the hot syrup over the lemon slices, ensuring the slices are fully submerged and leaving 1/2 inch of headspace. Run a knife or skewer along the inside of the jars to release air bubbles.
Step 10
Wipe the rims of the jars with a clean, damp cloth to ensure a proper seal. Place the lids on top and screw the rings on until they are fingertip tight.
Step 11
Process the jars in a boiling water bath for 10 minutes. Ensure the jars are completely submerged in the water during processing.
Step 12
Carefully remove the jars from the water bath and place them on a towel or cooling rack. Let them cool undisturbed for 12–24 hours. Check the seals by pressing down on the lid; it should not flex when pressed.
Step 13
Label and store the jars in a cool, dark place for up to a year. Once opened, refrigerate and use within 2–3 weeks.
Nutrition Facts
| Serving size | (1429.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2387.7 |
| Total Fat 1.0g | 0% |
| Saturated Fat 0.1g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 610.4mg | 0% |
| Total Carbohydrate 632.5g | 0% |
| Dietary Fiber 9.6g | 0% |
| Total Sugars 608.7g | |
| Protein 3.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 118.8mg | 0% |
| Iron 2.1mg | 0% |
| Potassium 480.0mg | 0% |
Source of Calories