Fruit Juices
Ingredients
Directions
Prepare the juice
Select fresh, unblemished fruit.
Extract juice using a lemon squeezer or marble mortar.
Strain the juice through a fine mesh or flannel bag.
Cook and bottle
In a clean porcelain kettle, combine juice and sugar.
Heat the mixture until boiling, skimming off any scum.
Bottle the juice in 2 or 4 ounce bottles.
For leftover juice, add more sugar, boil briefly, and bottle for use in puddings and sauces.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Fruit
- Provides the juice, which is the base flavor of the finished preserve.
- Granulated sugar
- Sweetens the juice and, in quantity, helps preserve it by binding water.
The step that matters
Skimming off scum while boiling. Foam and scum rise as the juice heats and can spoil the batch if left in. Removing them keeps the juice clear and helps it keep well in storage.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
More fruit juice recipes
You might also like
Vegetable Soup350 recipes
Raspberry Vinegar214 recipes
Brown Coffee with Egg175 recipes
Blackberry Cordial129 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.