Servings: 6 pintsPrep Time: 1 hour Cook Time: 15 minutes
6 cups hulled strawberries
4 cups freshly squeezed lemon juice
6 cups sugar
In a blender or food processor, puree strawberries in batches until smooth. Transfer to a large stainless steel saucepan as completed. Add lemon juice and sugar and stir to combine. Heat to 190-degrees over medium-high heat, stirring occasionally. Do not boil. Remove from heat and skim foam if necessary. Ladle hot concentrate into hot jars, leaving 1/4-inch headspace. BWB 15 minutes.
To reconstitute: Mix equal parts concentrate and water (or tonic, ginger ale, wine or other alcohol, etc).
Categories: Beverages, Boiling Water Bath, BWB Fruits, Canning, Preserving
Submitted by: suzanne-mcminn on March 23, 2012
Made a triple batch of this and won rave reviews from the family. Have a feeling this will be a staple in my pantry.
On April 20, 2012 at 11:37 am