candied meyer lemons

bowl of lemons

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.

bowl of sliced lemons

 

jars of candied meyer lemons

Candied Meyer Lemons
Adapted from Food in Jars, via Saveur
Makes about 8 8-ounce jars

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.

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