Ingredients- 2 cups diced lemon (Use both the rind and fruit with seeds removed, about 4 medium lemons)
- 3 1/2 cups water (Divided into 1 ½ cups and 2 cups)
- 4 oz white vinegar
- 1 cup kosher salt
Instructions
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Cut lemons into small ¼ inch thick chunks, making sure all seeds are removed.
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Place the lemons into a small sauce pan with 1 ½ cup of water.
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Heat the lemons and water to a slow boil. Simmer for 20 minutes until water is reduced and syrupy and lemons are very tender. Make sure to stir frequently, add water if needed.
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Add the cooked lemon and syrup mixture to blender with 2 cups of water, blend on high until very smooth.
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Strain lemon mixture back into your saucepan using a small colander. (I was left with approximately 1 tbsp of pulp and rind.)
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Add vinegar and salt to saucepan and stir until well combined.
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Bring mixture to a slow boil and cook for 10-15 allowing it to thicken slightly. It will be the consistency of runny applesauce when done.
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Cool completely in sauce pan, stirring occasionally to incorporate salty crust that may form on the top.Store in a glass container in refrigerator
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To wash dishes: Fill your dishwasher detergent dispenser with the fresh lemon gel. I use about 3 tablespoons of detergent.
