Canned Sugared Lemon Slices in Syrup
Ready In: 55 mins
Serves: 64
Yields: 16 half pints
Ingredients
Directions
- Slice lemons as thin as you can get without breaking the rind. Save all the juice when you are slicing the lemons.(Add the lemon juice to the syrup.).
- Wash and sterilize 8 pint jars, wide mouth if you have. Heat the jars in the oven upside down in a pan with water 250* Heat seals in water.
- In large kettle, add water, sugar and salt.
- Turn heat to medium and dissolve sugar, do not burn, stir.
- Have a hot water bath canner ready with water heating.
- Pack lemon slices in jars, about 4 lemons per jar.Pack tight.
- Add syrup carefully. Make sure there are no air pockets, stick knife gently down the sides.
- Wipe each jar rim with a hot damp cloth, Place seal and ring on jar.
- Place jars in canner and process in hot water bath 20 minutes. Make sure boiling water is over the tops of the jars.
- Note: If you want the syrup to have more color and flavor, add the red hot cinnamon candies to the syrup and stir until they dissolve when making the syrup.
- Take out of the canner and place on a towel out of drafts until they seal. You can also turn upside down if you wish.
- Makes 16 half pints. Excellent Christmas gifts. Attach a card listing the uses.
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