Making your own fruit juice is the first step in many homemade jelly recipes. Fresh berries, grapes, and other fruits are gently cooked to release their natural juices and then strained to remove the skins, seeds, and pulp.
The amount of juice you get will vary depending on the type and ripeness of the fruit, so it's always a good idea to start with a little more fruit than you think you'll need.
Preparing the Fruit
Start with fresh, ripe, good-quality fruit. Wash it thoroughly and remove stems, leaves, and any damaged fruit.
For larger fruits, cut or crush them into smaller pieces. Grapes and berries can be lightly crushed before cooking to help release their juice.
Extracting the Juice
- Place the prepared fruit in a large, heavy-bottomed saucepan.
- Add the amount of water called for in your jelly recipe. If you aren't following a specific recipe yet, use only enough water to prevent the fruit from scorching as it begins to cook. Juicy fruits require very little additional water.
- Bring the fruit to a gentle simmer over medium heat. Cook until the fruit is soft and has released its juices, stirring occasionally to prevent sticking.
- As the fruit softens, gently crush it with a potato masher or the back of a spoon to help release additional juice.
- Transfer the hot fruit and juice to a fine mesh sieve covered with a cheesecloth or tea towel positioned over a large bowl.
- Press gently to extract as much juice as possible. or allow the juice to drain naturally for the clearest jelly.
- Measure the strained juice according to the jelly recipe you are using.
How Much Fruit Do I Need?
The amount of juice produced can vary considerably depending on the variety, size, and ripeness of the fruit. These amounts should be considered estimates rather than exact measurements.
- Strawberries: approximately 2–3 cups fruit per cup of juice
- Raspberries: approximately 2–2½ cups
- Blueberries: approximately 2½–3 cups
- Blackberries: approximately 2–2½ cups
- Grapes: approximately 2–2½ cups
- Elderberries: approximately 1 pound
- Red or black currants: approximately 1 pound
It's better to prepare a little extra fruit than to come up short on juice. Once strained, measure the exact amount required by your jelly recipe rather than adjusting the other ingredients to accommodate the amount of juice you happen to have.
Storing Fruit Juice for Jelly
You can use freshly extracted juice immediately or refrigerate it until you're ready to make jelly. For longer storage, the juice can be frozen in freezer-safe containers.
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