With modern canning and distilling processes, homemade juice can be enjoyed year round as a concentrate without the hassle of freezing.
Determine how much concentrate is desired and calculate the amount of fruit necessary. You'll need 3.5 lbs of fruit for every quart of concentrate.
Pick or purchase your raspberries.
Sterilize the jars using either the sterilize option on a dishwasher or by boiling in water for 10 minutes.
Sterilize the lids by placing them in a pot of hot but not boiling water for five minutes and use a magnetic lid lifter to remove them from the pan.
Wash the raspberries.
Place the raspberries in the pot and fill with just enough water to cover them. Distilled water is ideal as it will not effect the berries' natural flavor.
Turn the stove to medium high and place the pot on the stove.
Stirring the berries often, heat until the mixture boils.
Reduce heat and simmer for 10 minutes.
Put the soft, cooked berries through your juice strainer, or for more juice, use a food mill first, and then juice through the strainer. Use another bowl or pot to catch the contents.
If adding sweetener, pour the juice back into the pot and add sweetener. Bring juice to a boil, stirring constantly.
Fill the jars until just 1/4 inch from the top.
Place the lid and ring on the top and close tightly to form a seal.
Using the tongs, place the jars in boiling water and keep them covered by at least 2 inches of water.
If using pint or quart jars, keep them in the water for 10 minutes. If using half-gallon jars, take 15 minutes. Remove and cool the jars.
Store in a cool, dark place for up to one year.
Jars and liquids are very hot, so always use appropriate tools such as jar clamps, jar grabber and oven mits.
Avoid canning liquids around small children or pets.