Our berry choice was huckleberry, raspberry, and nanking cherry juice. They’re all tart berries so I added 1 cup sugar. My mom probably would have added more but she also said that she can always add more sugar when it was made up but I wouldn’t be able to take any out. Also, I modified the recipe to what I wish I had done as I sat waiting for it to process. This time around we divided the juice evenly between the jars and then added water to get a better headspace; but, I really feel like the berry lemonade could have had more lemon, so the recipe reflects an extra cup of lemon juice I wish I had added in processing. It will probably need more sugar that way, though.
- 10 cups of lightly masserated berries
- 6 cups of water (you may need more)
- Peels from 10 lemons (instructions below)
- 5 cups lemon juice
- 6 cups of sugar (plus more to taste)
Simmer berries and water 20 minutes.
While the berries are simmering, peel 10 lemons with a peeler so that they are large chunks. You don’t want to zest them, but you’re after the whole yellow part. Set aside.
Transfer 3 cups of liquid (try to get just liquid!) into a separate saucepan. Add 6 cups of sugar. Stir and simmer until sugar is dissolved. Remove from heat and add lemon peels, and cover to steep for 10 minutes. When it has cooled a little bit, return to the heat until it simmers and then let steep 10 more minutes. Re-heating the liquid helps release the rest of the oils and infuses it in the syrup better.
Strain out the peels and turn them into candied lemon.
Put syrup and lemon juice back in the stockpot. Simmer until desired flavor is achieved (can take a few hours). Add sugar to taste. And remember it’s a concentrate, so it should be strong!
Put 2 tablespoons of the reserved mash of berries into 7 warm sterile jars and then spread the rest evenly throughout. Pour warm liquid over the berries (you need about 1/2″ headspace, but it can vary based on how much liquid you have). You may have to add a little water.
Process for 20 minutes, adjusting for altitude (I live at 5000 feet).
To reconstitute, it’s about one part concentrate to one part water or soda, but adjust it to taste. You can also add sugar to taste if you need to.
