Canned Sugared Lemon Slices In Syrup Food

OVEN CANDIED LEMON SLICES

Steps:

• Preheat oven to 275*F.
• Liine a 15x10x1" baking pan with parchment paper(or wax paper).
• Cut 2 small lemons crosswise into 1/8-1/4 inch thick slices.
• Arrange in a single layer on pan.
• Sprinkle lemon slices with 1/4 cup sugar.
• Bake in at 275*F. 45-50 minutes or until lemons are almost dry and covered with a sugary glaze. While still warm, loosen slices from paper to prevent sticking.

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.

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.

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.