Step 1

Prepare hot water bath canner, pints jars, lids, and bands. Lids do not need to be placed in simmering water. Wash jars with hot soapy water and sterilize.

Step 2

In a food processor (using the blade attachment) or blender, puree the strawberries until smooth.

Step 3

Transfer the strawberry puree into a large stainless steel (or other non-reactive pot.

Step 4

Add the lemon juice and sugar (or honey), and stir to combine.

Step 5

Heat mixture over medium heat until it reaches 190-200 degrees. Do not boil, just heat. Skim off any foam.

Step 6

Remove from heat and ladle the hot concentrate into hot sterilized jars leaving 1/2 inch head space.

Step 7

Wipe the rims of each jar with a damp paper towel dipped in white vinegar. Add a clean lid and rim and tighten each ring until finger tip tight.

Step 8

Add the jars to the hot water bath canner and lower into the canner. Make sure the water covers the top of the jars by 1 inch.

Step 9

Cover canner and bring the water to a rolling boil. Reduce heat to a medium boil and process pints for 15 minutes.

Step 10

Turn off heat and remove lid. Let the jars sit in the canner for 5 minutes before removing.

Step 11

Using a jar lifter, remove jars and place on the counter lined with a dish towel or use a cutting board. Do not retighten rings if loose.

Step 12

Let jars sit undisturbed to cool for 12-24 hours. Check lids to make sure each jar has sealed. Lids should not flex when the center is pressed.

Step 13

To serve Lemonade: mix 1 part concentrate with 2 parts water or club soda.