Lemon Syrup Recipes
Ingredients
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1 cup lemon juice
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1 cup water
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1 cup white sugar
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1 tablespoon lemon zest
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1 tablespoon cornstarch
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3 half pint canning jars with lids and rings
Directions
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Heat lemon juice, water, sugar, lemon zest, and
cornstarch in a pot over medium heat. Simmer until thickened, about 5
minutes; remove from heat.
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Sterilize the jars and lids in boiling water for at least 5 minutes.
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Pour the lemon syrup into the hot, sterilized jars, filling the jars to within 1/4 inch of the top.
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Run a knife or a thin spatula around the insides of
the jars after they have been filled to remove any air bubbles.
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Wipe the rims of the jars with a moist paper towel
to remove any food residue. Top with lids, and screw on rings.
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Process jars in boiling water in a large pot for 10 minutes; remove jars from pot and allow to cool.
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Once cool, press the top of each lid with a finger, ensuring that the seal is tight.
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