I took inspiration from Pj and the amazing jars she has shared doing her “concentrates” and it gave me the idea to do a blackberry combination with lemon for a Blackberry Lemonade Concentrate. Since I wasn’t sure how the final product would turn out I wanted to do a half batch for 3 pints. The recipe is very straightforward and found the adaptation from the Ball Complete Book of Home Preserving for a half recipe is a great way to experiment with different fruits. Other ideas for me are cherries, boysenberries, and maybe a tri-berry version. If you have inspiration and ideas for a concentrate give me a comment. Enjoy!
Blackberry Lemonade Concentrate
- 3 cups blackberries
- 2 cups freshly squeezed lemon juice or bottled
- 3 cups sugar
- Yield: About 3 pint jars
- Use a blender or a food processor and purée the blackberries until smooth and strain through a fine mesh strainer to remove seeds, put in a large pot.
- Add lemon juice and sugar and stir to combine. Heat to 190° F. using medium-high heat. Stir occasionally and do not boil. Remove from heat and skim off any foam.
- Ladle into hot jars, leave ¼-inch headspace, clean rim, place lids and screw bands.
- Place jars in prepared canner, with jars completely under water. Bring to a boil, reduce heat to maintain gentle boil and process for 15 minutes.
- Turn off heat and remove canner lid. Allow jars to sit in canner for 5 minutes before removing. Set jars on rack or towel out of drafts and allow to cool. Remove screw band, label and store.
- To reconstitute, mix one part concentrate with one part water, tonic water or ginger ale. Adjust concentrate to suit your taste.
- **If you do not want to process this concentrate in canning jars, freeze the concentrate in 1 to 2 cup portions.