Sweet Lemon Rind Preserves

Don’t toss those lemon rinds—turn them into this bright, tangy-sweet preserve that adds a burst of sunshine to everything from toast and yogurt to marinades and baked goods. Packed with natural citrus oils and antioxidants, this zero-waste recipe transforms leftover peels into a golden condiment that’s full of flavor and totally plant-based. It’s easy to make, lasts for weeks in the fridge, and gives your recipes a punch of lemony goodness with every spoonful!

Ingredients

Peels from 4–5 Organic Lemons (white pith mostly removed)

1/4 cup Fresh Lemon Juice

1 cup Sugar (you may need a little more, depending on how much rind you have)

1/2 cup Water

1/2 or 1 tsp Cornstarch (optional for a thicker preserve)

Optional: pinch of salt, ½ teaspoon vanilla extract, or 1 small cinnamon stick for flavor

Instructions:

Slice the lemon rinds into thin strips or small bite-sized pieces. Try to scrape off most of the white pith — that’s what can make it bitter.

Bring a small pot of water to a boil. Add the lemon rinds and boil for 2–3 minutes, then drain. Repeat this step once or twice — this softens the rind and removes extra bitterness.

In a saucepan, combine the sugar, ¼ cup lemon juice, and ½ cup water (if using the cornstarch mix it with the water then add to the pot). Heat over medium, stirring until the sugar dissolves.

Add the blanched lemon rinds to the syrup. Reduce the heat and simmer gently for 30–40 minutes, stirring occasionally, until the rinds look translucent and the syrup thickens.

Remove from heat. If using vanilla or cinnamon, stir it in now. Let cool slightly, then transfer to a clean jar. Store in the refrigerator — it will keep for several weeks and get even better over time.

How to use your sweet lemon rinds: Spoon over vegan ice cream or yogurt. Spread on toast or scones. Stir into cocktails or mocktails. Top cakes, pancakes, or oatmeal. Add to sparkling water for a fancy vibe.