Strawberry Lemonade Concentrate

By KDHarmon

Ingredients

• 6 cups strawberries, hulled
• 4 cups lemon juice, freshly squeezed
• 6 cups sugar

Details

Adapted from fredmeyer.com

Preparation

Step 1

1.Prepare boiling water canner. Heat jars and lids in simmering water until ready to use. Do not boil. Set bands aside.

2.Purée strawberries in a blender or food processor fitted with a metal blade, working in batches, until smooth. Transfer to a large stainless steel saucepan as completed.

3.Add lemon juice and sugar to strawberry puree, stirring to combine. Heat to 190°F over medium-high heat, stirring occasionally. Do not boil. Remove from heat and skim off foam.

4.Ladle hot concentrate into hot jars leaving 1/4" headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.

5.Process jars in a boiling water canner* for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

6.Quick Tip: To reconstitute, mix one part concentrate with one part water, tonic water or ginger ale. Adjust concentrate to suit your taste.