Karen’s Strawberry Pineapple Lemonade Concentrate
A twist on the Lemonade Concentrate by adding Pineapple to the basic Strawberry version.
Ingredients
- 3 cups Strawberries
- 3 cups fresh pineapple
- 4 cups freshly squeezed lemon juice or bottled lemon juice (fresh lemon juice or bottled lemon juice; bottled is preferred for canning safety)
- 4 cups sugar
Instructions
- In a food processor, blender or bullet puree strawberries and pineapple.
- Transfer fruit puree to a stainless steel saucepan over medium-high heat. DO NOT BOIL.
- Add lemon juice, sugar, and stir to combine.
- Using a thermometer heat to 190 degrees Fahrenheit, stirring occasionally. Because this recipe has sugar it will get to temperature rather quickly so keep your eye on the thermometer. Remove from heat.
- Cool slightly before ladling into jars.
- Ladle mixture into hot pint jars or quarts, leaving 1/4 inch headspace.
- Wipe rims clean, add hot canning lids, and tighten rings just finger tight. Process in water bath canner at a boil for 15 minutes, adjusting for altitude.
- To reconstitute, mix one part concentrate with one part water, tonic water or ginger ale. Adjust concentrate to suit your taste.
- For a smoother drink, strain to remove pulp or seeds before heating.
Notes
- If you do not want to process this concentrate in canning jars, freeze the concentrate in 1–2 cup portions.
- Refrigerate (fridge) after opening and use within 1–2 weeks.
- Store sealed jars on a shelf for up to one year.
- For frozen concentrate, thaw in the refrigerator before use.