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5 from 2 votes

Meyer Lemon Syrup

Servings: 4 half pint jars


  • 2 1/2 pounds Meyer lemons
  • 2 cups sugar


  • Prepare a boiling water bath canner and four half pint jars. Place lids in a small saucepan and bring to a low simmer.
  • Juice the lemons and measure out 2 1/2 cups of juice. Pour it into a saucepan and add the sugar.
  • Stir to combine, bring to a boil and simmer for two minutes.
  • Funnel into the prepared 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 let cool. Sealed jars are shelf stable for up to one year.