Strawberry-Kiwi Juice Concentrate

Homemade juice is both cost effective and better for your overall health.

I can control how much sugar gets used in the juice. I can control whether or not the juice is organic. And I can support the local economy by going straight to the farmer. Plus, it's just one more step to self-sufficiency.

From a pure cost perspective, it's a pretty good deal. Let me give you a break down. Each basket of strawberries costs me approximately $8. One basket made about 18 jars (125 ml) of juice concentrate. That works out to 44 cents a jar. Once prepared (diluted) each jar creates slightly less juice than 1L. 44 cents is a great deal for healthy and often organic treat.

I am not a big fan of juice from a nutritional standpoint. Let's face it, we are much better off eating the actual fruit then resorting to a fruit extract laden with sugar. Fruit has more fiber in the actual pulp than in the juice. Water is a much better beverage by a long shot. But, local strawberries in January are hard to come by, sometimes you want a little treat and hey, why not give it a try? So I did.


This recipe can be used for any type of juice actually. I just happened to try strawberries first because they are ready the soonest in the season.


I made two recipes, and finished with 22 jars of homemade juice concentrate. It was so easy I see myself trying my hand at some blueberry concoctions once they are ripe. We tried the recipe below using Strawberries and Kiwi. I also tried this recipe for Strawberry Lemonade at Homemade Serenity and it tastes so good.

Straight-Up Any Old Fruit Juice Concentrate

Select your fruit or combination of fruits. Wash, peel, hull, whatever just get them ready.

Place in a sauce pan with just enough water to separate the fruit, so it can somewhat bob. Do not add too much water though.

Start a slow boil. Once boiling remove from heat. Mash with potato masher and return to heat until slowly boiled again.

Line colander with several layers of cheesecloth. Place a large bowl beneath to catch juice.

Pour liquid into colander. And let the liquid seep out of the cheesecloth. Once most liquid has run through, twist cheese cloth and gently squeeze out any last bit in the pulp. Compost pulp.

Add sugar to the juice while it is still warm. You choose as much or as little sugar as you want. You can always add more sugar later when you dilute it so it is best to underestimate than over estimate.

Now your juice is ready to can in a waterbath canner (10 minutes), or to freeze in mason jars.



I like to can my juice so it doesn't take up room in my freezer. Canning also uses less overall energy compared to frozen food that needs near constant cold to stay fresh. If canning, please be sure to add 1 tsp of lemon juice to the bottom of your jar before placing juice in. This raises the acidity level to can it properly and safely.

See that's not so hard!