Lemon Syrup Recipe | Canning Lemons

Canning lemons is a perfect way to preserve the citrus harvest by making lemon syrup. Serve canned lemonade concentrate as a warm beverage on cold days, to sooth sore throats and coughs, or with fresh strawberries during the summer months.

lemon syrup

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Twenty or so years ago a Japanese friend insisted that I consume a hot lemon beverage to help sooth my cough and sore throat. To my surprise it was absolutely delicious, and I have been consuming it ever since.

The lemon syrup mixed with water or tea creates a soothing beverage packed full of vitamin C. Children of all ages will enjoy consuming an easy homemade lemonade.

Lemon Season

Lemons are in season between the later part of winter to the earlier part of summer. It is during this time of the year in which lemons, and other citrus fruits, are extremely inexpensive. Hence, making canning lemons ideal.

Freshly harvested lemons store well without wax up to 3 to 4 weeks in the refrigerator. However, lemons which are waxed will keep easily up to one year.

The Waxy Exterior

Prior to preserving or using the outer peel of lemons or other fruits and vegetables it is important to remove the wax coating from the skin. Many organic produce also contains wax, make sure to wash fruits and vegetables purchased from the market well prior to consuming.

A DIY fruit and vegetable wash is very efficient in getting produce clean. And with luck, the ingredients are available in the pantry.

Canning Lemons to Preserve the Harvest

This recipe, in a sense, is a canned lemonade concentrate. However, unlike preserving lemon juice concentrate using a steam canner, this recipe contains the entire lemon.

Typically, citrus is canned using only the fruit. Take for example, home canned grapefruit or oranges.

However, there is a way to avoid a bitter end product when canning citrus. Take for example, marmalade.

A canned lemon syrup using the whole lemon requires the fruit to be cooked prior to being canned. Cooking the fruit eliminates the bitterness which would normally occur.

Canned Lemonade

In short, lemon syrup is home canned lemonade. This delicious beverage is consumed hot or over ice, making it ideal to be consumed during the winter and summer months.

When served with hot water, the lemon syrup becomes a soothing beverage which helps to open the airwaves and sooth throats. Lemon syrup also contains vitamin C, an ideal item to boost the immune system.

It is more convenient to store smaller batches of lemon syrup in the refrigerator, whereas canning larger batches is best.

canned lemonade

Desserts

A little drizzle over cakes and baked good adds the perfect lemon flavor to desserts. In truth, there is no better way to consume home canned lemon syrup than over vanilla ice-cream.

Cocktails

Lemon syrup makes for delicious cocktails. Take for example, the lemon drop martini. Triple Sec and lemon syrup are a great base for many adult beverages.

Aside from canning lemons to create a lemon syrup, try your hand at preserving these amazing recipes:

  • lemon extract
  • limoncello
  • salted lemons – Moroccan salted lemons
  • fermented lemons
  • dehydrated citrus
canning lemons

Cooking with preserved lemons is delicious. Use salt cured lemons to create a Mediteranean couscous salad. The recipe consists of garden fresh herbs, vegetable broth, assorted olives, couscous, and artichokes.

This recipe is from The Herbalist’s Healing Kitchen by Devon Young. This cookbook worthy for every kitchen worldwide.

Lemon Syrup | Canning Lemons – Ingredients

  • 12 large lemons, evenly sliced using a mandoline
  • 2 to 3 large lemon freshly squeezed, equivalent to 1 1/2 cups
  • 2 cups of organic granulated sugar, 3 cups for a sweeter lemon syrup

Lemon Syrup | Canning Lemons – Equipment

canned lemonade

A steam canner has revolutionized preserving high acidic food items. This preserving tool is safe for glass top stoves. In addition to this, the steam canner releases minimal heat, which is perfect for summer canning.

Canning Lemons – Instructions

  1. Using a mandoline, slice lemons using the thinnest setting. Remove seeds and the center core if present.
  2. In a medium saucepan, bring the lemon juice to a boil, whisk in the sugar until completely combined. Add the lemon slices, continue to hard boil for 5 minutes, making sure to stir the mixture often.
  3. Reduce heat to medium, simmer the lemon syrup mixture for an additional 20 minutes or until the skin has softened, continue to stir often.
  4. Sterilize 1/2-pint or pint-size canning jars. New Ball mason jars do not need to be sterilized prior to use. Prepare canner.
  5. Using a jar funnel, add lemon syrup, including the cooked lemon slices to jars, leavings 1/4 headspace . Remove air bubbles, wipe the rim, add warmed lids and rings.
  6. Process time is based on your altitude, see chart below. Begin the processing time when the HWB canner reaches a raging boil, or when the steam is flowing steadily from the steam canner lid.

Notes

  1. Add the desired amount to warm water to sooth coughs and sore throats. Or add to cold water and ice for a refreshing lemon beverage.
  2. Lemon syrup is used for many adult beverages, including a lemon drop martini..
  3. Determine the processing time based on your elevation, see reference chart in the original article.

Printable Recipe Card – Canning Lemons for Lemon Syrup

For your convenience, a printable card is now available. Enjoy!

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Canning Lemon to make Lemon Syrup

Canning lemons is a perfect way to preserve the citrus harvest by making lemon syrup. Serve canned lemonade concentrate as a warm beverage on cold days, to sooth sore throats and coughs, or with fresh strawberries during the summer months.
Prep Time15 mins
Cook Time25 mins
Canning Time5 mins
Total Time45 mins
Course: Canning
Cuisine: American
Keyword: canned lemonade, canning lemons, lemon syrup

Equipment

  • 2 quart saucepan
  • mandoline
  • Jar Funnel
  • Air Bubble Remover
  • 1/2 pint Mason jars
  • mini Crockpot, for warming lids
  • Steam Canner or Hot Water Bath Canner

Ingredients

  • 12 large lemons, evenly sliced using a mandolin
  • 1 1/2 cup freshly squeezed lemon juice, juice of 2 to 3 lemons
  • 2 cups of organic granulated sugar, for a sweeter syrup use 3 cups

Instructions

  • Using a mandolin, slice lemons using the thinnest setting. Remove seeds and the center core if present.
  • In a medium saucepan, bring the lemon juice to a boil, whisk in the sugar until completely combined. Add the lemon slices, continue to hard boil for 5 minutes, making sure to stir the mixture often.
  • Reduce heat to medium, simmer the lemon syrup mixture for 20 minutes or until the rinds have softened, continue to stir often.
  • Sterilize 1/2-pint or pint-size canning jars, steam canner or hot water bath canner. New Ball mason jars are not required to be sterilized prior to use.
  • Using a jar funnel, add lemon syrup, including the cooked lemon slices to jars, leavings 1/4 headspace . Remove air bubbles, wipe the rim, add warmed lids and rings.
  • Process time is based on your altitude, see chart below.

Notes

  1. Add the desired amount to warm water to sooth coughs and sore throats. Or add to cold water and ice for a refreshing lemon beverage.
  2. This lemon syrup recipe is also used for adult beverages such as a lemon drop.
  3. Determine the processing time based on your elevation, see reference chart in the original article.

Canning lemons is refreshing and delicious method for preserving the harvest. Make sure to review other home preservation methods we use for storing lemons long-term.

lemon syrup
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