I'm also curious about this. Perhaps if I comment on this old post it will bump to the top? I'm interested in finding ratios for fruit to water to sugar as well as flavor profile and if people make as a juice or concentrate. I am also curious if a tsp of butter is allowed as in canning jelly to reduce foam? Shirley's strawberry lemonade drink is really foamy. I do use the blender to puree the berries in water first so I'm sure that does't help. I'm also confused between juice and nectar.
Is nectar just a thick puree that hasn't been watered down yet for juice?