Tip: You will need about 2 large lemons to get 1/3 cup (75 mL) of lemon juice. Try and pick up a few extra just in case they are smaller or not very juicy.
For longer strips of lemon zest, you can use a vegetable peeler and then thinly slice the zest. Or use a zester, a microplane will give you very small and thin zest.
Break up the fresh herbs into smaller pieces to divide among jars. Use wide mouth 500 mL jars for easier filling.
Recipe developed by Emily Richards