Lemon Catsup

Preparation info
  • Approximately

    2 pints

    • Difficulty


Appears in
Home Canning and Preserving

By Janet Cooper

Published 2014

  • About

This syrup is quite tart and spicy. Try it on seafood or chicken.


  • 12 medium, or 10 large, lemons
  • 1 cup sugar
  • 1 <


  1. Coarsely grate the rind from each lemon and juice all of them. Add sugar, horseradish, powdered mustard, turmeric, cloves, allspice, white pepper, finely minced onion, and cayenne pepper. Mix well and let stand, covered, overnight in a nonreactive container such as plastic, glass, or stainless steel.
  2. The next day, bring to a boil and cook slowly, uncovered, for