Meyer Lemon Syrup

2 1/2 pounds Meyer lemons

2 C. 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 C. 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.