LEMON CANNING RECIPE

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Learn how to make lemon preserve, one of the typical Mexican sweets par excellence. Here is the recipe!

INGREDIENTS

(25 pieces)

25 sour lemons
1 quarry stone or pumice
1 tablespoon of tequesquite or, failing that, lime
1 kg of sugar
1 liter of water
1/2 teaspoon of green vegetable

For the coconut:

2 cups fresh coconut, finely grated
1 cup of sugar
1/2 cup of water

PREPARATION

The lemons are carved very well with the stone to remove the bitterness from the pore and a small cut is made at the bottom. Put water to boil in a saucepan with the tequesquite, add the lemons and cook for approximately 25 minutes. They are drained and carefully squeezed to remove the acid. They are washed with warm water and put in cold water, which will be changed twice a day for 2 to 3 days. After that time they are drained, the sugar, the liter of water and the vegetable color are added to them and they are left to cook until the honey thickens well (approximately 30 minutes). They are removed and allowed to cool. They can be eaten like this or filled with cocada or almond candy.

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