Seasonal Ontario Food

This is not a lot of work to make although squeezing the lemons can get tedious. I'm not sure it really qualifies as seasonal Ontario food, given all that lemon juice and sugar, but I think I will give it the benefit of the doubt. And oh boy, is it ever good a little later in the summer on a hot, hot day.


24 servings (6 500 ml jars)
1 hour - 45 minutes prep time

12 cups (3 litres or quarts) strawberries
4 cups fresh lemon juice, lime juice or a combination
5 cups sugar

Rinse and drain the strawberries, and hull them.

Squeeze the juice from the lemons and/or limes and measure. You will likely need about 16 lemons or 24 limes, but it does not hurt to have a few extra on hand; they do vary quite a bit in juiciness.

Meanwhile, put the jars on to boil in a large canning kettle, with the water coming up at least an inch over the tops. Boil for 10 minutes before removing them to be filled.

Purée the strawberries. Heat them with the lemon or lime juice and sugar in a large pot, until the sugar is completely dissolved. Bring up to the point where it is about to boil, but do not allow it to boil.

Pour the concentrate into the hot sterilized jars to within 1 cm (1/2") of the tops.

Seal with lids prepared according to the manufacturers directions. (Generally, this means boil them for 5 minutes.) Return the jars to the boiling water bath, and boil for 15 minutes before removing and allowing to cool. Store in a cool, dark spot.

To serve, mix with cold water to taste; about one part concentrate to two parts water, with a few pieces of ice added.