Lemon Syrup

Preparation info
  • Determined by the size of your jars; it will be around

    3½ to 4 cups

    of syrup, depending on the length of cooking.
    • Difficulty


Appears in
Home Canning and Preserving

By Janet Cooper

Published 2014

  • About



  1. Coarsely grate the lemon rinds, juice the lemons, and combine with the basic syrup in a pan.
  2. Cook at a slow boil for 10 minutes, covered. It may be cooked longer, uncovered, to intensify the flavor. Let stand overnight, covered. Strain, reboil, and seal in sterile jars or refrigerate. When stored in the refrigerator, there is no need to reboil the syrup but it