How to Make Concentrated Raspberry or Blackberry Juice for Canning
Learn how to make rich, concentrated berry juice for canning using raspberries or blackberries. No added water needed, plus, turn the leftover fruit pulp into a bonus batch of homemade jam!
Servings: 2 half-pint (~250 ml) jars of juice + 2 half-pint jars of jam
Cost: $8-12
Equipment
- Large non-reactive pot
- potato masher
- Fine-mesh metal strainer
- canning jars with lids and bands
- water bath or atmospheric steam canner
- Canning ladle
- Jar lifter - optional for atmospheric steam canning - necessary for water bath
Ingredients
- 4 lb raspberries or blackberries - 1.8 kg - fresh or frozen
- ½ cup granulated sugar - 100 g - standard white granulated sugar
- 1-2 tbsp bottled lemon juice - 15-30 mL - optional, recommended for very ripe or less tart blackberries
Instructions
Macerate the Berries
- In a large non-reactive pot, combine the berries, sugar, and optional lemon juice.
- Mash lightly with a potato masher to break some of the fruit and start releasing the juices.
- Cover and refrigerate for 3 to 24 hours to allow the sugar to draw moisture out of the fruit by osmosis.
Cook and Strain
- Place the pot with the macerated berries and their juices on the stove over medium-high heat.
- Bring the mixture to a boil, then reduce the heat and simmer for 5 to 7 minutes, stirring occasionally, until the berries have softened completely.
- Pour the hot mixture through a fine-mesh metal strainer set over a clean pot and allow the juice to drain naturally.
- Do not press or squeeze the pulp if you want clear juice, as pressing forces tiny pulp particles into the liquid.
- Reserve the remaining leftover fruit pulp in a separate container for making homemade jam.
Fill and Process Jars
- Bring the pot of strained berry juice back to a full boil on the stove.
- Ladle the boiling juice into hot, sanitized jars, leaving ¼ inch (6 mm) of headspace.
- Remove air bubbles, wipe the jar rims clean with a damp paper towel, and apply the lids and bands until fingertip tight.
- Process the jars in a boiling water bath or atmospheric steam canner according to the recommended processing time time table below. Make sure to adjust for altitute
- Remove the jars from the canner after processing and allow them to cool undisturbed on a towel for 12 to 24 hours.
- Check seals, remove screw bands, label, and store in a cool, dark place for up to 1 year.