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Strawberry Lemon Concentrate (Canning/Preserving)

Judi Kingry and Lauren Divine from Ball/Bernardin

Strawberry Lemon Concentrate (Canning/Preserving)

The sweetness of fresh, ripe strawberries adds the perfect balance to tart lemons in this recipe. Preserving the freshness allows you to serve this summertime favorite at any special occasion throughout the year.

 

TIPS

Wash berries gently in small batches in a colander under cool running water to make sure you remove all dirt and grit and to avoid bruising the soft fruit.

To reconstitute, mix one part concentrate with one part water, tonic water or ginger ale; adjust concentrate to taste.

 

Makes about seven pint (500 mL) jars

 

6 cups     hulled strawberries     1.5 L

4 cups     freshly squeezed lemon juice     1 L

6 cups     granulated sugar     1.5 L

 

1.  Prepare canner, jars and lids.

2.  In a blender or a food processor fitted with a metal blade, working in batches, purée strawberries until smooth. Transfer to a large stainless steel saucepan as completed. Add lemon juice and sugar and stir to combine. Heat to 190°F (88°C) over medium-high heat, stirring occasionally. Do not boil. Remove from heat and skim off foam.

3.  Ladle hot concentrate into hot jars, leaving 1⁄4 inch (0.5 cm) headspace. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.

4.  Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 15 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.


 

To discover an incredible world of canning and preserving, be sure to check out Ball Complete Book of Home Preserving by Judi Kingry and Lauren Divine.