If you love fresh lemonade on a hot summer day, this recipe is for you! This delicious homemade lemonade concentrate is made from two simple ingredients, lemon juice, and sugar!
I broke this recipe into two days since if you don’t have an automatic citrus juicer like me, juicing 12 lbs of lemons by hand with a vintage glass juicer can be hard work! I just poured the lemon juice into an airtight container in the fridge and continued the heating and canning process the next day!
If you’re in the mood to preserve the season, you might also enjoy my raspberry lemonade concentrate or this soft and floral lilac lemonade. These fruity spins are just as easy and equally refreshing.
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Why You’ll Love This Recipe
“So easy to make and tastes just like summer in a jar. I’ll be keeping this stocked in my pantry from now on.” – Linda
Ingredients
New to preserving lemon-based recipes? Try my homemade peach lemonade — a fun way to mix summer flavors with your concentrate.
Recipe Tips
Use fresh lemons if you can: Freshly squeezed lemon juice makes a world of difference in flavor. It’s brighter, tangier, and just feels more real than bottled juice. If you don’t have enough lemons try my lemon balm lemonade instead!
Warm slowly, don’t rush it: Let the syrup heat gently so the sugar dissolves fully without boiling. Boiling can change the flavor and mess with your canning results.
Taste as you go: If you’re not a fan of super-sweet lemonade, start with a little less sugar and add more if needed. Everyone’s taste is different!
Keep your tools warm: Pouring hot syrup into cold jars can cause them to crack. Make sure everything — jars, lids, and syrup — is warm before filling.
Don’t forget the headspace: Leave ¼ inch of space at the top of each jar when canning. Too full and you risk siphoning; too low and you might not get a good seal.
Label your jars: Once cooled and sealed, add a label with the date. It’s easy to forget when you made something — especially when your pantry’s full of home-canned goodness!
Try freezing in smaller portions: If you don’t want to can, freeze the concentrate in muffin tins or small jars. Perfect for pulling out just enough for a single pitcher later on.
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You can make homemade lemon vinegar all-purpose cleaner with the leftover lemon peels instead of tossing them!
Instructions
- Juice your lemons: Start by juicing all of your lemons. You should end up with around 12 cups of fresh lemon juice. Pour it into a large mixing bowl or a pitcher with a spout — something that’ll make pouring easier later on.
- Prep for canning (if needed): If you plan to can your lemonade concentrate, scroll down and begin with the canning steps now so your jars are ready when the syrup is.
- Make the syrup: In a large saucepan over medium heat, combine equal parts lemon juice and sugar — so 12 cups of each. Stir occasionally and let the sugar slowly dissolve. If you prefer your lemonade less sweet, feel free to reduce the sugar.
- Heat, but don’t boil: Let the mixture warm for about 10 minutes, just until the sugar is completely dissolved. Don’t let it come to a boil. The goal is to reach about 190°F.
- Cool and store: Once the syrup has cooled slightly, pour it into airtight containers. Store in the fridge for up to 3 weeks, or preserve by canning or freezing.
- Sterilize your jars: Fill a large water bath canner with water and bring it to a boil. Carefully lower your clean mason jars into the canner to sterilize them while you prepare the syrup.
- Warm the lids: In a small saucepan over medium heat, warm your canning lids (the flat seals only — no need to boil them).
- Fill the jars: Ladle the hot (not boiling) lemonade syrup into your sterilized jars, leaving ¼ inch of headspace. Wipe the rims clean, place the lids on, and screw on the bands until fingertip tight.
- Process the jars: Lower the filled jars into the water bath, ensuring they’re covered by 1–2 inches of water. Process for 10 minutes if you’re under 1,000 ft elevation.
- Cool and check seals: When time’s up, carefully lift the jars out and place them upright on a towel. Let them sit undisturbed until fully cooled. Once cooled, press down on the center of each lid — it shouldn’t flex or pop. If it does, store that jar in the fridge and use it first.
- Remove rings and store: Take off the canning rings and double-check your seals. Store your sealed jars in a cool, dark place for up to 6 months.
- Serve: To turn your own homemade lemonade concentrate into fresh fruit juice, use 1 cup of juice and 3 cups of water. If you are using canned lemonade concentrate I suggest using cold water.
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Homemade Lemonade Concentrate
Equipment
- Large mixing bowl For collecting lemon juice
- Saucepan To heat and dissolve the sugar
- Canning jars and lids: For storing
- Water Bath Canner To process the jars
- Ladle and funnel For easy filling
- Towel or cooling rack To cool the jars after processing
Ingredients
- 12 cups fresh lemon juice
- 12 cups granulated sugar
Instructions
- Juice your lemons: Start by juicing enough lemons to get around 12 cups of juice. Pour it into a large bowl or pitcher with a spout.
- Prep for canning (if needed): If you plan to can the concentrate, get your jars, lids, and water bath canner ready now.
- Make the syrup: In a large saucepan over medium heat, combine the lemon juice and sugar. Stir gently for about 10 minutes until the sugar is completely dissolved. Don’t let it boil. The syrup should reach about 190°F.
- Cool and store: Let the syrup cool slightly. Pour into airtight containers and store in the fridge for up to 3 weeks — or continue to can it for longer storage.
- Sterilize your jars: While the syrup cools, sterilize your canning jars in a boiling water bath. Warm your lids in a small saucepan over medium heat.
- Fill the jars: Ladle the hot (not boiling) syrup into your warm jars, leaving ¼ inch headspace. Wipe the rims, add lids, and screw on rings until fingertip-tight.
- Process in a water bath: Place jars in the canner, making sure they’re covered by 1–2 inches of water. Process for 10 minutes (under 1,000 ft elevation).
- Cool and check seals: Remove jars and place upright on a towel. Let them cool completely. Once cool, press the center of each lid — if it flexes, refrigerate that jar and use it first.
- Store: Remove the rings and double-check your seals. Store sealed jars in a cool, dark place for up to 6 months.
Notes
- Use fresh lemon juice for the best flavor
- You can reduce the sugar slightly if you prefer a more tart lemonade
- Let syrup cool slightly before transferring to jars to avoid thermal shock
Did you make this recipe?
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Hi there! How do I figure out how long to water bath can my concentrate if I live at 1800 feet elevation? Thank you for your help! I’m looking forward to making this recipe! I love your website!
Thanks Madi!
I have a link to altitude adjustments on this waterbath canning post here!