Sugared Lemon Preserves – Easy Lemon Syrup in a Jar

These Sugared Lemon Preserves are a simple, stunning way to enjoy the bright flavor of lemons all year long.

Just two ingredients—fresh lemon slices and granulated sugar—create a sweet, syrupy treat that adds citrus magic to drinks, desserts, and more.

Perfect for gifting, elevating a cup of tea, or adding a burst of sunshine to your pantry, this recipe proves that sometimes, less really is more.

Why You’ll Love This Recipe

Just 2 ingredients – Simple and cost-effective

No special equipment – No canning or boiling needed

Naturally preserved – Sugar turns juice into syrup

Endlessly useful – Sweeten tea, cocktails, or desserts

Beautiful and giftable – Great for holidays or hostess gifts

What You’ll Need (Ingredients)

8 lemons, for 3 pint size jars

2–3 cups sugar

3 pint size glass jars

Pro Tips Before You Start

Use organic lemons if possible, since the peel is kept

Sterilize jars with hot water or in the dishwasher to extend shelf life

Press lemon slices down as you go to eliminate air pockets

Let rest in the fridge for 1–2 days before using, to allow syrup to form

Don’t skip the sugar—it’s what naturally preserves the lemons

How to Make Sugared Lemon Preserves

Step 1: Sterilize the Jars
Wash the jars and lids with soap and hot water.

Fill each jar ⅓ full with boiling water, swirl carefully, then pour out.

Repeat once more.

You can also boil the jars for 5 minutes or run them through the dishwasher.

Step 2: Prep the Lemons
Wash 8 lemons thoroughly and scrub the peel with a sponge or brush.

Slice into rings or half circles.

Step 3: Layer Lemons and Sugar
Place about ½ lemon’s worth of slices into the bottom of each jar.

Add at least 3 tbsp sugar over the lemon layer.

Step 4: Repeat and Press Down
Continue layering lemon slices and sugar, gently pressing each layer to compact and release juice.

Step 5: Fill to the Top and Seal
Once the jar is full, top off with extra sugar.

Seal tightly with lids. Refrigerate.

Sugar will dissolve and form a syrup within 24–48 hours.

How to Use Sugared Lemon Preserves

Stir into hot tea, iced tea, or cocktails

Drizzle over pancakes, waffles, or yogurt

Spoon over cakes, cheesecakes, or ice cream

Mix syrup into vinaigrettes or lemonade

Gift in jars with ribbon or fabric for a rustic look

Variations / Substitutions

Use other citrus – Oranges, limes, or Meyer lemons work beautifully

Add herbs – A sprig of rosemary or thyme adds aroma

Substitute sugar – Use honey or maple syrup for a different sweetness

Add thin-sliced ginger – For a spiced citrus preserve

Include lemon zest – For stronger lemon aroma

Storage Tips

Refrigerate immediately after assembling

Keeps for up to 3 months in an airtight jar

Stir gently if sugar begins to settle

Use clean, dry utensils when scooping from the jar

Do not freeze – texture will change

FAQs

How long do sugared lemon preserves last?
Stored in the refrigerator, they last up to 3 months.

Do I need to remove the seeds?
It’s optional, but removing them improves texture and taste.

Can I use honey instead of sugar?
Yes! Honey works well, but the flavor and syrup thickness may vary.

Is this shelf-stable without refrigeration?
No. These are refrigerator preserves and should be kept cold.

Can I use other citrus fruits?
Absolutely—limes, oranges, or grapefruit are all great substitutes.

How soon can I use them?
Wait at least 24–48 hours for the sugar to turn into syrup before using.

Final Thoughts

With their vibrant color, sweet-tart flavor, and beautiful presentation, these Sugared Lemon Preserves are a delightful homemade staple.

They’re easy to make, endlessly versatile, and always a bright spot in the kitchen.

Whether enjoyed in tea, baked goods, or shared as a gift, they’re a jar full of sunshine.