Strawberry Lemonade Concentrate
I looked at the recipe last night and found it very simple to put together.
Ingredients
- 6 cups strawberries, cleaned and hulled
- 4 cups freshly squeezed lemon juice
- 6 cups sugar
Instructions
- Makes 6-8 pints or 3 quartsof canned concentrate
- In a foodprocessor, blender or bullet puree strawberries in batches.
- Transfer strawberry puree to a stainless steel saucepan over medium-high heat. DO NOTBOIL. Add lemon juice and sugar and stir to combine.
- Using a thermometer heat to 190 degrees Fahrenheit, stirring occasionally. Becausethis recipe has sugar it will get to temperature rather quickly so keep youreye on the thermometer. Remove from heat.
- Ladle mixtureinto jars leaving 1/4 inch headspace. Wipe rim, add hot lids and tighten ringsjust finger tight. Process in water bath canner at a boil for 15 minutes.
- To reconstitute,mix one part concentrate with one part water, tonic water or ginger ale. Adjustconcentrate to suit your taste.
- You can use bottled lemon juice for this recipe as well!!!
- **If you do not want to process this concentrate in canning jars, freeze the concentrate in 1 to 2 cup portions.