I know you hate those posts where you have to scroll for days before finally getting to the recipe. Me too. So, without further ado:
Raspberry Limeade Concentrate
- 5 cups raspberry juice
- 2 1/2 cups lime juice
- 2 – 3 cups sugar
I have raspberries growing on my property, so I juice my own, but you can use store-bought raspberry juice if you like. Same with the lime juice – squeeze your own or use store-bought like I did.
Prepare four pint canning jars and lids according to manufacturer instructions.
Heat the juices in a large pot and add 2 cups of the sugar. Stir over medium heat until the sugar dissolves. Put a small amount of the juice concentrate in a glass and add an equal amount of water, then taste it to see if it’s sweet enough for you. We like ours kind of tart, and are happy with two cups of sugar. Add more, though, if you like yours sweeter.
Ladle the hot juice concentrate into hot pint jars, leaving 1/4″ headspace. Wipe jar rims with a damp paper towel. Add hot lids and tighten bands until finger tight. Process in a water bath canner at a boil for 15 minutes.
Turn off the heat under the canner and let the jars remain in the hot water for another five minutes. Remove jars to a folded towel on the countertop to cool and allow the lids to seal.
To reconstitute, mix desired amount of concentrate with water or ginger ale. We like to add a couple of spoonfuls to a glass of water, but you can make it as strong as equal parts concentrate and water. Use the amount that tastes best to you, and enjoy!
Makes about 4 pints concentrate
