Strawberry Lemonade Concentrate

Strawberry Lemonade Concentrate (makes ~7 pint jars)
6 cups hulled strawberries
4 cups lemon juice
6 cups sugar

1.) Prepare canner, jars, and lids.
2.) In a blender or food processor fitted with a metal blade, working in batches, purée strawberries until smooth. Transfer to a large stainless steel saucepan as completed. Add lemon juice (you can swirl the lemon juice in the blender or food processor to remove any strawberry purée that doesn’t want to come out) and sugar and stir to combine. Heat to 190 degrees F over medium-high heat, stirring occasionally. Do not boil. Remove from heat and skim off foam.
3.) Ladle hot concentrate into hot jars, leaving ¼ inch headspace. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase until fingertip tight.
4.) Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Turn off heat. Remove canner lid. Wait five minutes, then remove jars, cool and store.

***To reconstitute: mix one part concentrate with one part water or ginger ale. Adjust to taste.