Strawberry Lemonade Concentrate

Earlier this week, I posted a recipe for a concentrate that I made during the summer that included strawberries, pineapple, lemon juice, and sugar. When I was making that batch of concentrate, I also made a Strawberry Lemonade Concentrate (basically the same thing without the pineapple).

Like the other recipe, this one also came from Canning Homemade. This recipe is equally as easy to make and process. It makes 6-8 pints or 3 quarts of canned concentrate.

Strawberry Lemonade Concentrate that I made.

6 cups strawberries, cleaned and hulled
4 cups freshly squeezed lemon juice or bottled lemon juice (either works fine)
6 cups sugar

In a food processor or blender, puree the strawberries in batches.

Transfer strawberry puree to a stainless steel saucepan over medium-high heat. Do not boil. Add lemon juice and 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, pay close attention to the thermometer. Remove from heat.

Ladle mixture into jars leaving 1/4 inch headspace. Wipe rim, add hot lids and tighten rings just 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. Adjust concentrate to suit your taste.