Raspberry Lemonade Concentrate
Today’s recipe is water bath canned & will be shelf stable for up to 1 year. Be sure to refrigerate any open jars & use within a few weeks. If you would rather skip the canning step you can always store this concentrate in freezer safe containers for up to 6 months
To reconstitute: mix 1 part concentrate with 3 parts water
I personally plan on using this as a kombucha flavoring agent for a second ferment recipe
Equipment:
Pot
Measuring cups
Potato masher or large spoon
Stove or hot plate
Bowl
Whisk
Ladle
Thermometer
Mesh straining bag
Paper towel
Canning jars, lids & bands OR freezer safe container
Water bath canner
Ingredients:
8 cups Raspberries, fresh or frozen
1 cup Water
4 cups Lemon Juice
4 cups Sugar
Instructions:
Make your raspberry juice. Place the berries in a large pot with water. Crush the berries with a masher or back of a spoon
Turn on the heat to medium & allow the berries to cook for 5-8 minutes or until they have broken down & released their juices
Strain the berries from the liquid using a mesh straining bag. Allow the liquid to strain for a few hours to over night. You are needing 2 cups of raspberry juice. If you do not have enough add some more water
Prepare your water batch canner, jars & lids
Place your raspberry juice, lemon juice & sugar in a pot mixing well until the sugar has fully dissolved
Heat the mixture to 190F, stirring often. Do not let it boil
Ladle the concentrate into your prepared jars, leaving ¼ inch headspace
Wipe the rims, center the lids & apply the bands fingertip tight
Process for 15 minutes, being sure to adjust for altitude
Allow the jars to rest for 5 minutes in the canner
Remove the jars & allow them to sit undisturbed for 12 - 24 hours
Wash your jars, remove the band & check the seal. Make sure to store the jars without the ring in a single layer
Image of 4 jars of raspberry lemonade that have been water bath canned