Strawberry Lemonade from Ball Fresh Preserving

Sunday, June 7, 2020

Strawberry Lemonade Concentrate

This recipe is straight from Ball Canning.  Honestly, it's copied word for word - Ball is NOT known for keeping their website in a steady state and recipes have been archived or removed on whims.

Servings: 7 pints

Prep time:

Cook time:


6 cups hulled strawberries

4 cups freshly squeezed lemon juice

6 cups granulated sugar

7 Ball® (16 oz) pint jars 


Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.

Puree strawberries in a blender or food processor fitted with a metal blade, working in batches, until smooth. Transfer to a large stainless steel saucepan as completed.

Add lemon juice and sugar to strawberry puree, stirring to combine. Heat to 190° F 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 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.

Process jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.




Quick tip: To reconstitute, mix one part concentrate with three parts water, tonic water or ginger ale. Adjust concentrate to suit your taste.  Link to original recipe here (or until Ball removed it or loses it.


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