Canned Lemons

I bought a case of lemons to make my summer supply of lemonade concentrate. After a while I got tired of squeezing lemons and found a new way to preserve them. I tried a new recipe for canning lemons in syrup.

If you receive one of these jars know that I really highly value you as a person. Peeling the pith off of lemons is a time consuming job. As much pith as possible must be removed to stave off bitterness. I peeled 10 lemons and thought, yep, that is enough for this experiment!

I decided to put them into 4 ounces jars because I thought a few sweetened lemons would probably go a long way. My 10 small peeled pith-removed lemons equaled 8 tiny jars. I did not over pack them. A 1:1 simple syrup was suggested in the recipe and I followed the advice.

I suspect these might just be worth all the time and effort.