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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.
Makes about seven pint (500mL) jars.
Originally from the BerNARdin Complete Book of Home Preserving ISBN: 0-7788-0137-3 Page 192.
Copied WITHOUT permission, but it wasn't on their website, so I added it here.
http://www.homecanning.com/
Ingredients
- 6 Cups Hulled Strawberries
- 4 Cups freshly squeezed lemon juice
- 6 Cups granulated sugar
Directions
- Prepare canner, jars and lidsand
- In a blender or a food processor fitter with a metal blade, working in batches, puree strawberries until smooth. Transfer to a large stainless steel saucepan as completed. Add lemon juice and sugar and stir to combine. Heat to 190F (88C) 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 ince (0.5cm) 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.
Tips
- Wash berries gently in small batches in a colander under coll 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 all; adjust concentrate to taste.
- I personally find 1 part concentrate to 3-4 parts water to be good.
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