1cuplemon juicefreshly squeezed (about 4 to 6 large lemons)
3cupscold water
Instructions
For the syrup
Begin by placing the sugar and water into a small sauce pan. Bring to a simmer and whisk together until completely dissolved. Stir in the strawberry jam and also whisk until dissolved.
Remove from the heat and let the mixture cool. Juice one cup of juice from your lemons.
To make the lemonade
Combine everything in a pitcher with ¼ of a teaspoon of citric acid and 3 cups of cold water. Mix with a large spatula and serve chilled. You can add more water or lemon juice to taste, if needed.
Notes
*make sure you get food grade citric acid I found mine in the bulk bin at my local grocery store. It is sometimes by the canning supplies.Nutritional information is an estimate only.This lemonade should be stored in your refrigerator. It will be good for up to four days after making.