Strawberry Lemonade Concentrate
Makes about seven pint jars
- 6 cups hulled strawberries
- 4 cups freshly squeezed lemon juice (about 25 lemons)
- 6 cups granulated sugar
In a blender or food processor fitted with a metal blade, working in batches, puree strawberries until smooth. Transfer to a large stainless steel saucepan as completed. Add lemon juice and sugar and stir to combine. Heat to 190 degrees Fahrenheit over medium-high heat, stirring occasionally. Do not boil. Remove from heat and skim off foam.
Ladle hot concentrate into hot jars, leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase fingertip-tight.
Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 15 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool, and store.
Wash berries gently in small batches in a colander under cool running water to make sure you remove all dirt and grit and to avoid bruising the soft fruit.
To reconstitute, mix one part concentrate with one part water, tonic water, or ginger ale; adjust concentrate to taste.