I’ve been canning non-stop lately, and this time I decided to preserve something many people don’t think to can: a bright, fruity strawberry lemonade concentrate. It stores easily in the pantry and gives you a taste of summer any time of year. Whether you plan to sip it next week or mix it into drinks months from now, this concentrate is simple, delicious, and handy to have on the shelf.
Ingredients are easy: fresh strawberries, lemon juice, and granulated sugar. You can use freshly squeezed lemon juice or bottled—use whichever is most convenient.
Prepare your canner first. Fill a water bath canner or a very tall, lidded pot with water and heat over medium to medium-high until simmering. Place jars and lids into the hot water. If using a large pot, set a dish towel in the bottom to keep jars from touching the heat directly and to reduce clanking as they process.
Wash strawberries and hull them. Working in batches, process the berries in a blender or food processor until smooth. If your blender is full, adding a portion of the lemon juice helps the puree move; just don’t double the lemon when you add the rest later.
Combine and heat. Pour the pureed strawberries into a large stockpot. Add the lemon juice and sugar, and cook over medium-high heat, stirring constantly until the sugar dissolves. Continue to heat until the mixture nearly reaches a boil—just under a full boil—then remove it from the heat.
Skim foam if necessary. Remove any foam from the surface as best you can; a little left behind is fine.
Fill jars and process. Remove jars from the canner, drain them, and set them on a towel-lined counter. Ladle the hot concentrate into the hot jars, leaving 1/4 inch headspace. Wipe the rims with a damp towel, apply lids and rings, and tighten lightly. Return jars to the canner, cover, and bring the water to a full rolling boil. Once boiling, process for 15 minutes (adjust for altitude if needed).
When processing is complete, carefully remove the jars and place them on a towel to cool. After 24 hours check the seals. Any jars that did not seal can be re-lidded and reprocessed or kept refrigerated for immediate use.
To serve: dilute the concentrate with 2–3 cups of water for every 1 cup of concentrate. Use 3 cups for a lighter drink or 2 cups if you prefer it sweeter. For a fizzy version, mix the concentrate with club soda, ginger ale, or another carbonated beverage.
We love this concentrate for its fresh strawberry flavor and bright lemon tang. It’s a great way to capture summer fruit and enjoy it year-round.
Strawberry Lemonade Concentrate – can it now to enjoy later!
Pin Recipe
Ingredients
- 6 cups strawberries washed and tops removed
- 4 cups bottled or freshly squeezed lemon juice
- 6 cups granulated sugar
- 7 Ball® 16 oz pint jars
Instructions
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Fill a boiling water canner with hot water and place jars and lids inside.
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Puree fresh strawberries in a blender or food processor until smooth, working in batches if needed.
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Combine strawberries, lemon juice, and sugar in a large stockpot over medium-high heat. Stir constantly until sugar dissolves and the mixture comes just to the edge of boiling. Remove from heat and skim or stir in any foam.
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Ladle hot concentrate into hot jars, leaving 1/4 inch headspace. Wipe rims, apply lids and rings, and tighten lightly.
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Place jars in the boiling water canner, cover, and bring to a full rolling boil. Once boiling, process for 15 minutes, adjusting for altitude. Remove and cool. Check lids after 24 hours.
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To reconstitute, mix two to three parts water, ginger ale, or club soda to one part concentrate, depending on desired sweetness.
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Enjoy!
Notes
Nutrition
There are often community events around canning and preserving; look for local opportunities if you want to learn more or join a shared canning day.
Disclaimer: this recipe was originally sponsored by Ball Canning; the instructions above reflect standard home canning methods. Personal preferences such as favorite snacks or foods are unrelated to the recipe.
You might also enjoy this recipe: Fresh Strawberry Pie.