Strawberry Lemonade

Make a lot of this because it will go very fast. My son calls this the Nectar of the Gods. It can be made with any other berry for a different flavor.

Enough for 7 pints

6 cups hulled strawberries
4 cups fresh lemon juice
6 cups sugar ( more or less to taste)

Get your boiling water bath canner, jars, rings and lids ready to go.

In a large stock pot, add the lemon juice and 5 cups of the sugar.

In a food processor, puree the strawberries until smooth. Add to the stock pot and stir to combine. Taste and make sure there is enough sweetness for you. If not, add more sugar. Cook over medium heat until a thermometer reaches 190 degrees. Do not boil. Immediately remove from the heat.

Fill jars, attach lids and rings and process in your canner for 15 minutes. Add 5 minutes for up to 3000 feet above sea level and 10 minutes for up to 5000 feet above sea level. Let cool over night. Check seals, label, wipe down jars and put away.

To use: Place 1/4 to 1/3 cup concentrate in a glass. Fill with cold water or cold lemon lime soda. Stir and add ice if desired. 

Substitute black berries, blueberries or raspberries for the strawberries. You can also make a three or four berry blend by combining them together.