Friday, June 25, 2010
The food for Canned Jam this month is Berries! I made Strawberry Lemonade Concentrate from Ball Complete Book of Home Preserving. It came out so very good. With only three ingredients I do not have to worry about what is in my lemonade.
I found that 1/4 of a cup concentrate to 1 cup water is a good mix. For a great slushy you only need ice, water and some concentrate in a blender.
Strawberry Lemonade Concentrate
Makes about seven pints
6 cups strawberries
4 cups lemon juice
6 cups sugar
In a blender or a food processor working in batches, puree strawberries until smooth. Transfer to a large saucepan as completed. Add lemon juice and sugar and stir to combine. Heat to 190 F over meduim-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.
Can in water bath for 15 minutes, adjust for altitude (I had to add 15 min for a total of 30 minutes)
To reconstitute, mix one part concentrate with one part water; tonic water or ginger ale; adjust concentrate to taste.