Glaceéd Lemons Preserves
Glaceéd lemon slices are little jewels of flavor, perfect for topping yogurt, cakes, ice cream, or tarts. They can even brighten up vegetable dishes or a creamy labneh dip. If you’ve never made lemons preserved in their own syrupy juice before, you’re in for a stunning discovery.
Servings 16
Calories 123kcal
Ingredients
- 4 tablespoons fresh squeezed lemon juice (60 g)
- 6-8 whole lemons (454 g), 1 lb, fresh whole, sliced
- 1 lb sugar (454 g), granulated white
- 1 ½ tablespoons Ball Classic Pectin (15 g)
Instructions
- Prep the Lemons: You will need 6-8 lemons for slices and juice. Rinse your lemons well. Slice 6 lemons into thin rounds about ⅛–¼ inch thick using a mandolin or sharp knife. Discard the end pieces.6-8 whole lemons
- Make the Syrup Base: In a small bowl, whisk together the sugar and pectin. This prevents clumping.1 lb sugar, 1 ½ tablespoons Ball Classic Pectin
- Add the lemon juice to a saucepan, then slowly whisk in the sugar and pectin mixture. Cook over medium heat until the mixture turns clear and looks like a thickened syrup. Be sure to stir gently and steadily so it does not burn.4 tablespoons fresh squeezed lemon juice
- Combine with Lemons: Place the sliced lemons into the saucepan with the hot syrup. Use a spoon or spatula to toss gently so the slices stay intact and don’t break apart.
- Cook the Lemons: Cover the pan with a lid and cook for 6 minutes over medium-high heat.
- Remove the lid, then press the lemons gently under the syrup with a slotted ladle. Do not stir, just press, to keep the slices whole. Cover again and cook for another 6 minutes. Turn off the heat.
- Rest and Store: Let the lemons rest in the pan for 10 minutes.
- Carefully transfer the lemon slices into a tall glass jar. Pour the syrup over the top so the slices “float” freely and don’t stick together.
- Bonus Syrup: Any leftover syrup can be saved as a lemon syrup for pancakes, waffles, or ice c
Notes
Choose a Eureka lemon variety, such as Sunkist, for best results.
Store your preserves in the refrigerator. This recipe has not been tested for canning.
Store your preserves in the refrigerator. This recipe has not been tested for canning.