Description
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Ingredients
Scale
2 ½– 3 lbs pounds Meyer lemons
2 cups sugar
Instructions
Prepare a boiling water bath canner and four half-pint jars.
Juice the lemons and measure out 2 1/2 cups of juice. Pour it into a saucepan and add the sugar.
Stir to combine, bring to a boil and simmer for two minutes.
Funnel into the prepared jars, wipe rims, apply lids and rings, and process in a boiling water bath canner for 10 minutes.
When time is up, remove jars from canner and let cool. Sealed jars are shelf stable for up to one year