Ingredients
12
12 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 12 servings
- Calories: 72
- Carbohydrate: 19g
- Fiber: 0g
- Protein: 0g
- Sugar: 17g
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