Makes 6-8 pints or 3 quarts of canned concentrate
6 cups strawberries, cleaned and hulled
4 cups freshly squeezed lemon juice
6 cups sugar
4 cups freshly squeezed lemon juice
6 cups sugar
In a food processor, blender or bullet puree 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 so keep your eye on 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.
** Note from Chella The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.**
You can use bottled lemon juice for this recipe as well!!!