These preserves take some effort but are well worth it: small lemons are softened whole in syrup, with their bitterness carefully removed. Their bold citrus aroma and syrupy texture make them a standout on a gathering table.
Pierce the lemons with a toothpick. Boil them in fresh water three times, changing the water each time, then rinse them in cold water.
Make a syrup with the sugar and water, then add the boiled lemons. Cook patiently over low heat until the lemons are soft and translucent.
Once the syrup thickens, boil it for a few more minutes. To test the consistency, drip a little onto a plate; it is ready if the trail holds its shape.
Carefully fill sterilized jars with the hot preserves and seal them. Turn the jars upside down to cool, then store in a cool, dark place.
To remove the lemons’ bitterness, boil them in fresh water several times before making the preserves; skipping this step can leave them bitter. This recipe contains no flour, milk, or eggs and is plant-based and gluten-free. Carefully fill sterilized jars while the preserves are hot, then store them in a cool place.
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