A friend of mind gave me some frozen strawberries so of course I had to make some yummy Strawberry Lemonade. After drinking a glass I then had to make more to can for later. So here we are. You will love this on a warm summer day.
A jar of pure goodness!
Makes about 7 (16 oz) pints
6 cups hulled strawberries (You can use frozen if needed) 4 cups freshly squeezed lemon juice (You can use bottled if it's all you have) 6 cups granulated sugar
Prepare your boiling water canner. Keep your jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
Working in small batches, puree strawberries in a blender or food processor until smooth. Transfer to a large stainless steel saucepan as completed.
Add the lemon juice and sugar to strawberry puree, stirring to combine. Heat to 190° F over medium-high heat, stirring occasionally. I used a candy thermometer for this. Do not boil. Remove from heat and skim off foam.
Ladle hot concentrate into hot jars leaving 1/4 inch head space. Wipe rims of jars with wet paper towel. Put on lids and rings and tighten down finger tight.
Process jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove lid and wait 5 minutes before taking jars out of canner. Place on counter to cool for 24 hours. Check lids for seal. Lid should not flex up and down when center is pressed.
Wash jars, Label and Store in a cool, dark place.
To reconstitute, mix one part concentrate with one part water, tonic water or ginger ale. Adjust it to suit your own taste. I prefer mixing 1 part concentrate to 3 parts water. Pour over ice cubes and enjoy!