This tastes so good. I can only imagine it on vanilla ice cream, cheesecake or with yogurt.
It's pretty runny but very potent. So yummy.
7 cups blueberries
2 3/4 cups unsweetened apple juice. (Western Family makes some - can't be from concentrate)
1 TB grated lemon zest
1 1/4 cup granulated sugar
2/3 corn syrup
1/4 lemon juice
Prepare you jars and lids like with this recipe.
In a large pot combine berries, apple juice and lemon zest. Bring to a gentle boil over medium heat crushing the berries with a potato masher. Then slowly add the sugar until it's dissolved. Then slowly add the corn syrup and lemon juice. Then bring to a rolling boil for 15 minutes. (At this point it will bubble up pretty seriously.)
After 15 minutes, turn off heat and ladle into jars leaving 1/4 in. headspace. Screw the rings on finger tight. Water bath with rolling boil for 10 minutes.
Makes 6-7 8 ounce jars. Use on anything.
I got this recipe from the Ball Complete Book of Home Preserving.
6.30.2010
Strawberry Lemonade Concentrate
I made a batch of this this afternoon. It smells so yummy. I can't wait to mix it up.
Here you go:
6 cups hulled strawberries
4 cups freshly squeezed lemon juice (I just used a 32 oz. bottle of Western Family lemon juice - no additives or concentrates)
6 cups granulated sugar
Prepare your jars and lids before hand. Clean your jars in a hot wash in the dishwasher. Then place them in the over at 170* or however low your oven will go. Put your lids in water and boil them so they are hot when you place them on the jar.
Puree the strawberries in a food processor till they are smooth. Transfer them to a large stainless-steel pot. Add the lemon and sugar as you heat it up on medium until 190*. When you reach temperature turn it off, ladle the concentrate into the jars. Water bath the jars at a rolling boil for 15 minutes. Turn off the heat and let rest for 5 minutes. Then pull them out to cool and then store.
To use add water, soda, ginger-ale, etc. at a 1:1 ratio.
It makes 5-6 16 ounce jars.
I got this recipe from the Ball Complete Book of Home Preserving.
Here you go:
6 cups hulled strawberries
4 cups freshly squeezed lemon juice (I just used a 32 oz. bottle of Western Family lemon juice - no additives or concentrates)
6 cups granulated sugar
Prepare your jars and lids before hand. Clean your jars in a hot wash in the dishwasher. Then place them in the over at 170* or however low your oven will go. Put your lids in water and boil them so they are hot when you place them on the jar.
Puree the strawberries in a food processor till they are smooth. Transfer them to a large stainless-steel pot. Add the lemon and sugar as you heat it up on medium until 190*. When you reach temperature turn it off, ladle the concentrate into the jars. Water bath the jars at a rolling boil for 15 minutes. Turn off the heat and let rest for 5 minutes. Then pull them out to cool and then store.
To use add water, soda, ginger-ale, etc. at a 1:1 ratio.
It makes 5-6 16 ounce jars.
I got this recipe from the Ball Complete Book of Home Preserving.
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