Best 3 Canned Sugared Lemon Slices In Syrup Recipes
Seeking a delightful treat to satisfy your sweet cravings? Look no further than the exquisite preserved creation of "canned sugared lemon slices in syrup." These succulent lemon slices, enveloped in a luscious syrup, offer a symphony of flavors that dance on your palate. Whether you desire a tangy-sweet addition to your breakfast toast, a zesty garnish for your desserts, or a refreshing twist in your beverages, these preserved lemon slices are a culinary treasure waiting to be explored. Indulge in their delightful taste and versatility as we unveil the best recipes to prepare this captivating delicacy.
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CANNED SUGARED LEMON SLICES IN SYRUP
Originally I made this recipe to use in a lemon upside down cake and from there used a standard sweet canning syrup.The sweet & sour syrup can be used as a base, then soy sauce/ginger or any other spice added, thickened for oriental dishes. The lemon slices can be used as garnish, drinks, cakes, breads, rind can also be used. This recipe is multiple use.I have used the slices to decorate cakes.
Provided by Montana Heart Song
Categories Sauces
Time 55m
Yield 16 half pints, 64 serving(s)
Number Of Ingredients 5
Steps:
- Slice lemons as thin as you can get without breaking the rind. Save all the juice when you are slicing the lemons.(Add the lemon juice to the syrup.).
- Wash and sterilize 8 pint jars, wide mouth if you have. Heat the jars in the oven upside down in a pan with water 250* Heat seals in water.
- In large kettle, add water, sugar and salt.
- Turn heat to medium and dissolve sugar, do not burn, stir.
- Have a hot water bath canner ready with water heating.
- Pack lemon slices in jars, about 4 lemons per jar.Pack tight.
- Add syrup carefully. Make sure there are no air pockets, stick knife gently down the sides.
- Wipe each jar rim with a hot damp cloth, Place seal and ring on jar.
- Place jars in canner and process in hot water bath 20 minutes. Make sure boiling water is over the tops of the jars.
- Note: If you want the syrup to have more color and flavor, add the red hot cinnamon candies to the syrup and stir until they dissolve when making the syrup.
- Take out of the canner and place on a towel out of drafts until they seal. You can also turn upside down if you wish.
- Makes 16 half pints. Excellent Christmas gifts. Attach a card listing the uses.
Nutrition Facts : Calories 59.2, Fat 0.2, Sodium 444, Carbohydrate 18.3, Fiber 2.5, Sugar 12.5, Protein 0.7
CANDIED LEMON SLICES AND LEMON SYRUP
Use this recipe to garnish any citrus dessert, such as our Lemon Pound Cakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 3
Steps:
- In a medium saucepan, combine sugar and 1 cup water; bring to a boil, stirring to dissolve sugar. Add lemon slices, and simmer very gently over medium-low heat, swirling pan occasionally, until slices are opaque throughout, 20 to 30 minutes. With a slotted spoon, transfer slices to a sheet of waxed paper; set aside. Add juice to pan, stir, and set aside.
CANDIED LEMON SLICES FOR GARNISH
Use these lemon slices as a dessert or cocktail garnish.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 4 dozen
Number Of Ingredients 2
Steps:
- Using a mandoline or chef's knife, slice the lemons into rounds, as thin as possible.
- In a medium saucepan, combine sugar and 1 cup water; bring to a boil over medium-high heat. Cook until sugar has dissolved and mixture is simmering, about 10 minutes. Remove pan from heat, and place lemon slices in hot syrup; cover. Let slices rest in pan until cooled to room temperature, about 1 1/2 hours. Transfer slices and syrup to an airtight container; refrigerate for at least 3 days. Slices will keep, refrigerated, up to 1 month.
Tips:
- Choose lemons that are ripe and have a bright yellow color. Avoid lemons that have blemishes or bruises.
- Use a sharp knife to slice the lemons into thin rounds. This will help them cook evenly in the syrup.
- If you want the lemon slices to be extra sweet, you can add more sugar to the syrup.
- Be sure to sterilize the jars and lids before using them. This will help to prevent spoilage.
- Process the jars in a boiling water bath for at least 10 minutes. This will help to create a seal and ensure that the lemon slices are safe to store.
Conclusion:
Candied sugared lemon slices in syrup are a delicious and versatile treat. They can be enjoyed on their own, used as a topping for desserts, or added to drinks. They are also a great way to use up leftover lemons. With a little time and effort, you can easily make your own candied sugared lemon slices at home.
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