When looking at canning recipes gathering ideas for my next adventure, I try to avoid recipes that contain obnoxious amounts of refined sugar. Every once in a while I will make an exception and give in to my sweet tooth; folks, this is definitely one of those times!
Since the finished product will be diluted (by more than half) with water, I’m able to rationalize the needed 6 cups of evil white sugar. After cracking open my first jar and conducting the initial taste-test, I can honestly say this is one recipe I will make again! I can see myself reliving my bartender days and whipping up a few summer cocktails! I love when one little jar holds so many delicious possibilities!
Strawberry Lemonade Concentrate – yields 7 pints
6 cups hulled strawberries
4 cups freshly squeezed lemon juice
6 cups granulated sugar
Using a food processor or blender, purée strawberries until smooth. Transfer to a large stainless steel pot, add lemon juice and sugar, stir to combine. Heat mixture to 190°F over medium-high heat stirring occasionally. Do not boil. Remove pot from heat and skim off any foam that has developed.
Ladle concentrate into hot pint jars, wipe rims and add two-piece adjustable lids. Process for 15 minutes in a boiling-water bath. Remove canner from heat, wait 5 minutes and then remove jars, allowing them to cool for 12-24 hours.
To reconstitute, mix one part concentrate with one part water, adjust to your own personal taste. I use a 1:1.5 water ratio. I’m thinking frozen margaritas or vodka and seltzer water would be the perfect ending to a hot summer day!
Images and content copyright © 2013 Danielle R Limoge. Recipe courtesy of Ball’s Complete Book of Home Preserving.