One of the quickest canning projects I like to tackle is any sort of mixed fruit lemonade concentrate. Last year I made quite a few of these and have not exhausted our supply of strawberry-lemonade yet, so this year I decided to combine strawberries with cranberries and make a new concentrate. The results were tart and refreshing.
Cran-Strawberry Lemonade Concentrate
8 Cups Strawberries, sliced
2 – 12 oz. bags Cranberries (frozen or fresh)
8 Cups Lemon Juice
11 Cups Sugar
Combine strawberries and cranberries in large stock pan and bring to boil slowly. As the berries begin to juice, use a stick blender to puree. Bring mixture to full boil and boil for 10 minutes. Remove from heat and run puree through food mill or mesh strainer to remove seeds and skins.
Return strained juice, approximately 7 cups, to stock pot and add lemon juice and sugar. Bring concentrate to boil until it reaches 190 degrees. Ladle into hot jars and process quarts in water bath canner for 10 minutes.
This recipe made 5 quarts. To reconstitute, combine 1 quart of concentrate with 1 quart of water plus more to taste.
I love lemonade concentrates and having a new one to enjoy this summer into the fall is a treat, and for this I am — Simply Grateful.