1-Getting started: Getting started with canning lemons is easier than you might think, and this guide walks you through each part. First, wash the jars with soap and water, then sterilize them by filling each one-third full with boiling hot water, swirling, draining, and repeating. You can also boil the jars for 5 minutes or run them through a dishwasher for sterilization, and do the same for the lids.

2-Preparing the lemons: Next, thoroughly clean the lemons with a sponge or dish brush, then slice them into rings or half circles to prepare them for layering. Wash and scrub fresh lemons thoroughly to remove any impurities, as this ensures a clean surface for canning. Place about half a lemon’s worth of slices into each jar and cover with at least 3 tablespoons of sugar, then continue layering lemon slices and sugar until the jars are full, pressing down the lemons as you go.

3-Filling and storing: Add extra sugar to fill the top, seal the jars with lids, and refrigerate this recipe takes about 30 minutes total and forms a syrup as the sugar dissolves after a day in the fridge. For safety, follow trusted methods like water bath canning for longer storage, but keep these refrigerated for up to a month. Optionally, cover the flat lids with a piece of fabric before sealing for a decorative touch. Cut lemons into quarters or slices as preferred, removing seeds to avoid bitterness, and pack them tightly into the sterilized jars.

4-Prepare a Simple Syrup: As you layer, the sugar will dissolve into a syrup, enhancing the lemons’ flavor over time. This step ensures the final product is ready for use in various recipes, like adding a burst of citrus to your meals. For more ideas on using preserved fruits, check out our rhubarb muffins recipe for another fun preservation twist.