Candied Lemon Slices And Lemon Syrup Recipes

CANDIED LEMON SLICES

Steps:

• Wash and dry the lemons. Using a very sharp knife, slice them as thin as possible, removing the seeds as you go. If you have a mandolin, this will get your slices very thin and even.
• In a wide pot or deep, wide pan, add the water and the sugar. Stirring frequently, bring to a boil. Once all the sugar has dissolved, reduce heat to low and simmer. Add the lemon slices and keep the spread out in the simple syrup.
• Simmer the lemon slices for about an hour, unil the rind and pith start to turn translucent. Once translucent, remove them from the syrup onto a parchment lined sheet pan
• You can air dry the lemons for about 24-48 hours, flipping them over halfway through but they will still remain sticky to the touch. Another option is to set your oven as low as possible and let the lemons dry in the oven, which will result in less sticky candied lemons. Check them and flip them frequently so they don't burn. If they begin to get dark or turn brown, remove them from the oven. They will require a good 1-2 hours in the oven to fully dry.
• Once finished, you can use your candied lemons as a garnish for desserts, or simply eat them plain. The syrup may be saved and used to flavor drinks, or discarded.

CANDIED LEMON SLICES

Steps:

• Prepare an ice-water bath; set aside. Using a mandoline or sharp knife, cut lemon into 12 paper-thin slices; discard seeds and ends of rind.
• Bring a medium saucepan of water to a rolling boil. Remove from heat, and add lemon slices; stir until softened, about 1 minute. Drain, and immediately plunge slices into ice-water bath. Drain.
• Bring sugar and 1 cup water to a boil in a medium skillet, swirling to dissolve sugar. When liquid is clear and bubbling, reduce heat to medium-low. Add lemon slices, arranging them in one layer with tongs. Simmer (do not let boil) until rinds are translucent, about 1 hour.
• Transfer to a baking sheet lined with parchment. Let stand until ready to serve. Lemon slices can be stored in an airtight container at room temperature up to 1 day.

CANDIED LEMON SLICES AND LEMON SYRUP

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.

CANNED SUGARED LEMON SLICES IN SYRUP

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.