Strawberry Lemonade Concentrate

Makes 7 pints

• 6 cups of strawberry puree
• 4 cups-  Fresh lemon juice (not from concentrate)  
• 6 cups- Pure Cane Sugar 

Directions:

-Add the Lemon Juice, Strawberry puree ( I do strain mine to get a lot of the seeds out  but its your preference) and sugar to a sauce pan. Heat on the stove on low to medium not letting it boil or simmer too much. You want t o stir it consistently until you have combines the sugar and its dissolved. 

-If you are not canning you can freeze this concentrate in freezer safe containers or freezer zip lock bags, just measure out 2 cups of concentrate for each container, then freeze. 

-If canning prepare Jars for canning, I run my Jars through the dishwasher then place on a cookie sheet and place in the over at 300 until I am ready to fill jars. VERY important never add cold liquid to hot jars this will make them break, same goes for adding hot liquid to cool jars which is why I keep my jars in the oven to keep warm while I prepare the concentrate. 

-Fill Jars to 1 inch head space, place lid and rings just finger tight, this will help the jars process correctly. Add jars to water bath canner making sure there is at least 2 inches of water covering jars. Bring to a rolling boil, once jars are in at a rolling boil set timer for 15 minutes. After 15 minutes let set on the counter undisturbed for 24 hours, after 24 hours remove rings (by removing rings this will help determine if you have a true seal) you can store on your pantry shelf for up to 13 months, however this will not last more than a couple of months, it's so good. 

To make Juice:

-Add your pint of concentrate to a pitcher then using the same pint jar and add three pints of water, mix and enjoy.