Make this grilled chicken and roasted garlic pizza from good to gourmet by using Stella® Cheese.
| Prep Time: | 5 mins |
| Cook Time: | 20 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 25 mins |
| Servings: | 12 |
| Yield: | 3 cups |
Ingredients
- 1 cup lemon juice
- 1 cup water
- 1 cup white sugar
- 1 tablespoon lemon zest
- 1 tablespoon cornstarch
- 3 half pint canning jars with lids and rings
Instructions
- Heat lemon juice, water, sugar, lemon zest, and cornstarch in a pot over medium heat. Simmer until thickened, about 5 minutes; remove from heat.
- Sterilize the jars and lids in boiling water for at least 5 minutes.
- Pour the lemon syrup into the hot, sterilized jars, filling the jars to within 1/4 inch of the top.
- Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles.
- Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Process jars in boiling water in a large pot for 10 minutes; remove jars from pot and allow to cool.
- Once cool, press the top of each lid with a finger, ensuring that the seal is tight.
Reviews
Didn’t bother with the cornstarch. Used some lime juice
I made this on the stove to eat fresh with pancakes. Mine did not thicken at all but still tastes delicious. Maybe it needs the extra cooking time in the canner to thicken.
I made it without the cornstarch and added another cup of lemon juice – perfect lemonade starter for spring and summer.
Good recipe, I liked the lemony taste. This turned out to be a great and simple recipe and I recommend it.
Fantastic recipe. Great flavour and very refreshing. I did however go one step further and strained it through a muslin cloth before bottling it.
I am now going to make my second batch! I followed the recipe and got exactly what I was after! Mixed with maple syrup on top of buttermilk blueberry pancakes, this syrup is yummy! Thanks, goodeats! UPDATE: When I made this a second time, I couldn’t get it to thicken up. But I learned something from my friend, Baking Nana, who wrote this: Corn starch granules absorb water when heat is introduced, and they start to swell and thicken the mixture. The solution reaches its thickest point at about 175 and 205 degrees F. As the cooking temperature reaches somewhere near boiling (near 212 degrees F), the starch granules swell to their maximum size and burst open. At this point most of the starch molecules escape into the recipe, releasing the water that had been absorbed by them to be released back into the mixture, resulting in thinning. So next time I will add the cornstarch at the end!
Taste good but mine turned out like water not syrup
Very easy and quick! Try pouring warm syrup over fried chicken breasts for a delicious Lemon Chicken!
Nice and easy. Added a little more cornstarch when it didn’t thicken enough. It,was a very good recipe.
Excellent! Great way to get rid of those extra’s lemons and it doesn’t take that long to do it! I made it with both sugar and splenda and both taste very good. We did find the splenda batch separates in the jar when sitting, but once it was shaken everything blended nicely. It’s nice on anything, cakes, ice cream…the list is endless! Thanks for the recipe!
Great flavor amazing! But mine did not get quite thick enough to use as a pancake syrup. I use over yellow and vanilla cake when I poke holes to infuse the flavor then cover with a light whipped frosting! Its a favorite at family get togethers!
Great! Does what it is supposed to do — add a sweet, lemony flavor! I used it as a syrup for lemon blueberry pancakes. I like the lemon flavor a little more than blueberry so I went looking for a lemon syrup and found this one. I made a half recipe and did not put it in jars but it would make a great Christmas gift.