Strawberry Pineapple Lemonade Concentrate that I made.
Strawberry Pineapple Lemonade Concentrate
Makes 6-8 pints or 3 quarts of canned concentrate
3 cups strawberries
3 cups fresh pineapple
4 cups freshly squeezed lemon juice or bottled lemon juice
4 cups sugar
In a food processor or blender, 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 pay careful 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 the concentrate to suit your taste.