Lemon Syrup

Ingredients

• lemon juice (1 cup)
• water (1 cup)
• white sugar (1 cup)
• grated lemon zest (1 tablespoon)
• cornstarch (1 tablespoon)
• half pint canning jars with lids and rings (3 )

Instructions

1. Heat lemon juice, water, sugar, lemon zest, and cornstarch in a pot over medium heat; simmer until thickened, about 5 minutes. Remove from heat.
2. Inspect jars for cracks and rings for rust, discarding any defective ones. Wash new, unused lids and rings in warm soapy water. Sterilize jars and lids in boiling water for at least 5 minutes.
3. Pour lemon syrup into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or a thin spatula around the insides of the filled jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
4. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes; remove jars from pot and allow to cool.
5. Once cool, press the center of each lid with a finger to ensure that the seal is tight and the lid does not move up or down.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 72
• fat: 0 g
• sats: 0 g
• carbs: 19 g
• fibre: 0 g
• protein: 0 g
• salt: 0 g