Strawberry Lemonade Concentrate
Source of Recipe
The Kitchen Pantry
List of Ingredients
Strawberry Lemonade Concentrate (makes about 7 pint jars)
6 cups hulled and chopped Strawberries
4 cups freshly squeezed lemon juice
6 cups granulated sugar
Recipe
In a Blender or food processor fitted with a metal blade, working in batches, puree strawberries until smooth. Transfer to a large stainless steel pot as completed. Add lemon juice and sugar and stir to combine. Heat mixture to 190 degrees F. over medium-high heat, stirring occasionally. Do not boil. Remove from heat and skim off the foam.
Ladel into hot sterilized jars, leaving 1/4 inch headspace. Wipe rims. Center sterilized jar lids, screw band down until resistance is met, then increase to finger tight.
Place jars in canner, ensuring they are covered with water. Bring ot a boil and process for 15 minutes. Remove jars from canner and let cool.
To reconstitute, mix one part concentrate with 3-4 jars of water, tonic water or gingerale (adjust to taste).
** if you do not do canning, you can store this in the freezer in one pint portions. Also, you can of course use bottled lemon juice if you don't want to go to the trouble to juice all those lemons. They were on sale the week I made this so I bought them and I have a juicer so I prefer to use fresh squeezed. We also made this without sugar as DH is borderline diabetic and we find it way too sweet. When we reconstitute it we sweeten with splenda or other sugar substitute. I would not can it with the splenda in it, just add it later.
The original recipe said to mix it one pint concentrate to one pint water... we found that way too strong, we do ad 3-4 pints of water and find that to be a good ratio.
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