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1
Slice lemons as thin as you can get without breaking the rind. Save all the juice when you are slicing the lemons.(Add the lemon juice to the syrup.).
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2
Wash and sterilize 8 pint jars, wide mouth if you have. Heat the jars in the oven upside down in a pan with water 250* Heat seals in water.
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3
In large kettle, add water, sugar and salt.
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4
Turn heat to medium and dissolve sugar, do not burn, stir.
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5
Have a hot water bath canner ready with water heating.
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6
Pack lemon slices in jars, about 4 lemons per jar.Pack tight.
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7
Add syrup carefully. Make sure there are no air pockets, stick knife gently down the sides.
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8
Wipe each jar rim with a hot damp cloth, Place seal and ring on jar.
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9
Place jars in canner and process in hot water bath 20 minutes. Make sure boiling water is over the tops of the jars.
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10
Note: If you want the syrup to have more color and flavor, add the red hot cinnamon candies to the syrup and stir until they dissolve when making the syrup.
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11
Take out of the canner and place on a towel out of drafts until they seal. You can also turn upside down if you wish.
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12
Makes 16 half pints. Excellent Christmas gifts. Attach a card listing the uses.
