Recipe found in:
Ball Complete Book of Home Preserving
6 cups hulled strawberries
4 cups freshly squeezed lemon juice
6 cups granulated sugar
In a blender or a food processor fitted with a metal blad, puree strawberries until smooth. Transfer to a large stainless steel saucepan as completed. Add lemon juice and sugar and stir to combine. Heat to 190 degrees F. over meduim-high heat, stirring occassionally. Do not boil. Remove from heat and skim off foam. Mix one part concentrate with one part water, tonic water or ginger ale; adjust concentrate to taste.
Tresa's Notes: I made half the recipe with frozen strawberries. I had to add one cup of water to the blender so the strawberries would blend. Lemon juice from a bottle. I mixed it with 10 cups of water-not sure how big my pitcher is, but it made quite a bit and tastes good!