Raspberry Juice Recipes

Steps:

• Toss the raspberries, sugar and lemon zest and juice in a medium saucepan to combine, then mash slightly to release some of the berry juice. Set aside for 10 minutes to allow the raspberries to macerate and the sugar to dissolve. Meanwhile, place a small plate in the freezer to chill; this will be used to test the doneness of the jam.
• Place the saucepan over medium-high heat. Bring the mixture to a boil and then reduce the heat to medium, stirring frequently. Continue to cook until the jam becomes thick and syrupy, about 25 minutes. To test doneness, place a small amount of the jam onto the chilled plate and freeze for 2 minutes. Drag your finger or spoon through it. If the jam holds its shape and thickness, the jam is done; remove from the heat. If it's runny, continue to cook and test again in 5-minute increments. Once the jam has reached the right consistency, transfer to jars and cool completely before storing, covered tightly. Jam will keep in the refrigerator up to 6 months.

Steps:

• Combine fruit and water in a saucepan. Bring to a boil, reduce to a simmer, and cook, partially covered, mashing occasionally with a potato masher, until fruit is very soft, 10 to 15 minutes. Transfer mixture to a fine sieve set over a heatproof bowl; let drain without pressing on fruit, 4 hours. Strain again through sieve lined with damp cheesecloth. Measure juice; you will have 3 to 4 cups.
• In a large heavy-bottomed pot, bring juice to a boil. Add 3/4 cup sugar for each cup of juice. Add lemon juice and 1/4 teaspoon salt. Return to a boil and cook, stirring frequently, 8 to 12 minutes. To test if jelly is done, dip a large metal spoon in, lift it horizontally above pot, and let mixture drip back in. Jelly is done when mixture has thickened slightly and drops of it slide together off spoon in a sheet. (Temperature should register 221 degrees on a candy thermometer.) Skim foam from top.
• Ladle jelly into clean containers, leaving 3/4 inch of headroom. Let cool completely. Cover, label, and refrigerate up to 1 month, or freeze up to 1 year.

Steps:

• Combine raspberries, sugar, water, and lemon juice in a saucepan over medium heat; cook and stir until raspberries break down, sugar dissolves, and sauce is heated through, 3 to 7 minutes. Remove from heat and press sauce through a fine-mesh strainer to remove seeds. Cool to room temperature, cover the bowl with plastic wrap, and refrigerate until chilled, at least 45 minutes.

Steps:

• In a tall glass add 8 ounces of crushed ice.
• Pour cranberry and raspberry juice over ice and mix well with sugar substitute.
• Then add orange juice. (If you want you can mix everything together but I like the color combo of them unmixed).

Steps:

• Wash jars and lids in hot soapy water, rinse and sterilize jars and lids by (1) boiling in water for 15 minutes (leave in water til needed.) Lids may be sterilized by placing in boiling water and boiling 5 minutes (leave in warm water til needed.) Utensils should also be sterilized.
• Stem and thoroughly crush fully ripe fruit.
• To extract juice, place prepared in jelly bag and squeeze.
• NOTE: To make own jelly bag, use a square meter of cheesecloth, 3 layers thick.
• Wet cloth and spread over a colander or strainer in a bowl.
• Add fruit.
• Bring corners of cloth together.
• Twist bag or cloth and squeeze to extract juice.
• For clearer jelly, use 1 1/2 times fruit called for and let juice drip through without squeezing.
• Using liquid measure, measure the amount of prepared juice and add to a large bowl.
• To measured juice in bowl, add the exact amount of sugar specified.
• DO NOT REDUCE sugar.
• Sugar is critical for the set.
• Mix well and let stand 10 minutes.
• Add CERTO liquid to juice mixture and continue stirring a full 3 minutes.
• A few sugar crystals will remain.
• Pour jelly into washed containers leaving 1/4 inch head room.
• Cover containers at once with tight fitting lids.
• Let stand at room temperature 24 hours til set.
• Store in freezer.
• If using within 3 weeks, store in refrigerator.