Snapguide
STEPS
INGREDIENTS
Measure the lemon peels

Measure the lemon peels

Sterilized the mason jars

Sterilized the mason jars

Sterilize jars for 10 min at 225F (107C).

Sterilize jars for 10 min at 225F (107C).

Cut lemon segments

Cut lemon segments

Strain water after the first boil

Strain water after the first boil

Add water for second boil

Add water for second boil

Measure the water

Measure the water

Combine segments and peel

Combine segments and peel

Boil the fruit segments

Boil the fruit segments

Strain water after second boil

Strain water after second boil

Add segments to the lemon peel

Add segments to the lemon peel

Boil lemon mixture with sugar

Boil lemon mixture with sugar

Add sugar to lemon mixture

Boil until gel stage

Boil until gel stage

Fill mason jars with the lemon gel

Fill mason jars with the lemon gel

Cook jars at 190F (88C) for 60 min.

Cook jars at 190F (88C) for 60 min.

  • 3 lbs lemon
  • 6 cups sugar
  • Water