Strawberry Lemonade
This post is sponsored by the makers of Ball® home canning products.*
This Strawberry Lemonade Concentrate is just the perfect way to sip on life’s simple pleasures.
When we bought our home almost a decade ago now! I had these big ideas of how life would be. We would garden with lemonade in hand or sit on the porch in our rocking chairs sipping some after yard work. It seems so simple, but the thought of these moments meant so much to me. They still do. I’m often lost in the sweetness… of life and the lemonade!
We have an abundance of June bearing strawberries right now. I bet you do, too! If not, this recipe would only take about 3 pints of strawberries from your local farmers market! The farmer’s market is another one of life’s simple pleasures for me! It won’t be long and the market will be full of tomatoes and cucumbers ready to be eaten fresh or canned!
This recipe from the makers of Ball® home canning products for strawberry lemonade concentrate (original here) is very easy to put together. It’s also a great beginner’s canning recipe! A quick 15 minute water bath and you’ll be having summer fresh lemonade all year long. Keep scrolling for the recipe! You can find the adorable Ball® bee jars here!
Preserving Method: Water-Bath-Canning
Makes about 7 (16 oz) pints
You will need
6 cups hulled strawberries
4 cups freshly squeezed lemon juice
6 cups granulated sugar
7 Ball® (16 oz) pint jars
Optional: Ball® freshTECH Electric Water Bath Canner + Multicooker
Directions
Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
Puree strawberries in a blender or food processor fitted with a metal blade, working in batches, until smooth. Transfer to a large stainless steel saucepan as completed.
Add lemon juice and sugar to strawberry puree, stirring to combine. Heat to 190° F 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 headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
Process jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
To reconstitute, mix one part concentrate with three parts water, tonic water or ginger ale. Adjust concentrate to suit your taste.
*Disclosure: This is a sponsored post that is part of an ongoing partnership with the Fresh Preserving Division of Newell Brands. They have provided jars, equipment and monetary compensation. All thoughts and opinions expressed remain my own.
