Ingredients
1 cup lemon juice
1 cup water
1 cup white sugar
1 tablespoon lemon zest
1 tablespoon cornstarch
3 half pint canning jars with lids and rings
Method
Sources
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RecipeNLG
dataset
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Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying
Measures sugar concentration for jams, syrups, fermentation
Lever-press citrus juicer — maximum juice, no seeds
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying
Measures sugar concentration for jams, syrups, fermentation
Lever-press citrus juicer — maximum juice, no seeds
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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. Sterilize the jars and lids in boiling water for at least 5 minutes. Pour the lemon syrup into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings. Process jars in boiling water in a large pot for 10 minutes; remove jars from pot and allow to cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight.