Strawberry-Lemonade Concentrate

I thought this was really interesting--making your own juice concentrate. I have bottled a lot of things, but I have never even considered this even though we drink tons and tons of juice. I tried this a couple of weeks ago and decided that it cost way too much money to do it on a big scale. I haven't decided if it's my favorite juice yet. I need to tweak it a little bit. The recipe says to mix with water on a 1:1 ratio, and I thought it needed a lot more water. Has anyone else tried something like this? The lady says she does blackberries and limes and all different combinations. Think I may try that if I can find some cheap fruit somewhere. I thinking neighbor Christmas gifts if I can figure it out. (See more of this lady's canning recipes here: http://www.sbcanning.com/) Makes 6-8 pints or 3 quarts of canned concentrate 6 cups strawberries, cleaned and hulled 4 cups freshly squeezed lemon juice 6 cups sugar In a food processor, blender or bullet puree strawberries in batches. Transfer strawberry puree to a stainless steel saucepan over medium-high heat. DO NOT BOIL. Add lemon juice and sugar and stir to combine. Using a thermometer heat to 190 degrees Fahrenheit, stirring occasionally. Because this recipe has sugar it will get to temperature rather quickly so keep your eye on the thermometer. Remove from heat. Ladle mixture into jars leaving 1/4 inch headspace. Wipe rim, add hot lids and tighten rings just finger tight. Process in water bath canner at a boil for 15 minutes. To reconstitute, mix one part concentrate with one part water, tonic water or ginger ale. Adjust concentrate to suit your taste. **If you do not want to process this concentrate in canning jars, freeze the concentrate in 1 to 2 cup portions. Isn't it pretty?