Juice Concentrate from Fruit


Step 2: Boiled Concentrate

Picture of Boiled Concentrate
This method is for fruits that are harder to juice, such as those pictured above. If you have a juicer, you may want to use that to get juice, then skip back to the Frozen Concentrate step, since boiling the fruit can change the flavor and you may lose some of the natural sweetness.

Essentially, the idea is to get the juice out of the fruit by boiling the fruit to a pulp. The heat denatures the proteins, releasing some of the sugars (and flavor) into the water. The water then boils off as steam.
  1. Wash, peel, and slice fruit as necessary. I only washed the blueberries; picked the seeds out of the pomegranate, washed and sliced the strawberries.
  2. Put the fruit in a pot; add water to just cover. This is so that you don't accidentally fry your fruit.
  3. On medium heat, bring to a boil (uncovered).
  4. Boil at least until the fruit is mushy pulp. Boiling longer will reduce water content, but may alter the flavor of your concentrate.
  5. Strain pulpy fruit sludge. I used  a sieve and then a cheesecloth.

The pack of blueberries shown yielded about one cup of concentrate. Four manilla mangoes made a comparable amount. The pomegranate made 1/4 cup at best. The strawberries came out to around two cups.
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