Lemon Ginger Syrup

Meyer Lemon and Ginger Syrup

This recipe is another tasty way of preserving that sweet and sour taste of your Meyer Lemons for later in the year.


3 pounds lemons
1 1/2 cups granulated sugar (or 1 cup honey, if you want it to be naturally sweetened)
1/4 cup freshly grated ginger OR candied ginger

Juice lemons.
Measure out 2 1/2 cups of juice and pour it into a small saucepan.
Add sugar and ginger.
Bring to a boil and simmer for 10 minutes, to reduce slightly.
Remove the pan from the stove and let it sit for an hour or two, to further infuse the ginger flavor.
Strain concentrate through a fine mesh sieve to remove ginger. Rinse out the pan and return the concentrate to it.
Bring the concentrate back to a boil.
Funnel the hot liquid into three half pint jars.
Wipe rims, apply lids and rings, and process in a boiling water bath canner for 10 minutes.
When time is up, remove jars from canner and place them on a folded kitchen towel to cool.
When jars are cool enough to handle, check to ensure that the lids have sealed. Sealed jars are shelf stable for up to one year. Unsealed jars should be refrigerated and used promptly.

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