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Stuffed Lemons Recipe
|Lemons||24 (Adjust Quantity As Needed)|
|Lemon juice||1 Cup (16 tbs)|
|Cinnamon pieces||8 Inch|
|Red food coloring||4 Tablespoon|
|Cassia buds||2 Tablespoon|
|Dried figs||2 Cup (32 tbs)|
|Raisins||2 Cup (32 tbs)|
|Nuts||2 Cup (32 tbs)|
|Maraschino cherries||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 11179 Calories from Fat 1511
% Daily Value*
Total Fat 163 g250.2%
Saturated Fat 26.9 g134.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1292 mg53.8%
Total Carbohydrates 2532 g843.9%
Dietary Fiber 160.3 g641.4%
Sugars 2063.7 g
Protein 102 g204.2%
Vitamin A 13.8% Vitamin C 1996.5%
Calcium 261.9% Iron 156.2%
*Based on a 2000 Calorie diet
Remove all pulp through the holes and discard.
Cover lemons with water and boil for 30 minutes, then drain.
Cover again with water and boil for 20 minutes.
Drain and repeat the process.
Combine the vinegar, sugar, 1 cup water, lemon juice, grenadine, cinnamon, food coloring and cassia buds in a saucepan and add lemons.
Simmer for 30 minutes or till the lemons are tender when pierced.
Grind the figs, raisins, nuts and cherries for stuffing.
Stuff lemons and plug the ends with 1/2 maraschino cherry.
Pack in sterilized jars, then cover with pickling syrup.
Process in a boiling water bath for 15 minutes.
Slice with a sharp knife.
Serve with meat or fowl.