Strawberry Lemon Concentrate
Ingredients 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|
- Prepare canner, jars and lids.
- 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.
- 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.
- 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.