I ate my candied clementines straight out of the jar for weeks, and I can’t wait to dive into these candied Meyer lemons. They’re a little more tart than the clementines, but still with that delicious, sweet, vaguely vanilla-y taste. And they look so impressive and fancy in the jar, despite the purely minimal amount of effort required from you.
You will need:
3 lbs. Meyer lemons, sliced (remove pits as you go)
2 c. water
4 c. granulated sugar
1 vanilla bean
Prepare your jars for canning: sterilize the jars and rings, and simmer the lids in a small pot of water. Also prepare your canning pot by bringing a lot of water to boil.
Combine sugar, water, and vanilla bean in a large pot and bring to a boil. Stir occasionally, until sugar is dissolved. Add lemon slices and cook about 15 minutes, until lemons are softened.
Divide lemons up among your jars to within 1/2″ of the top of the jar. Wipe the lips of the jars, and add lids and rings. Process for 10 minutes in a boiling water bath canner. Let sit overnight, without disturbing. Any jars that don’t seal, refrigerate immediately and use those first.