Step 1

First you must remove the juice from the pulp. This is done either by squeezing the juice out by hand, using a juicer or a steamer.

Step 2

Once you have separated the juice from the pulp, put the juice into a freezer-proof bottle with a narrow neck.

Step 3

Leave enough empty space in the top of the bottle for the liquid to expand as the juice turns to ice.

Step 4

Once the bottle is filled, sit the bottle in a freezer bag just in case it bursts or the liquid overflows as it freezes and then place it in the freezer.

Step 5

Once the liquid is completely frozen, turn the bottle upside down and place the neck of the jar with the frozen liquid inside a larger jar and let the liquid thaw.

Step 6

You will notice that the frozen sugary, colored sugars will drip out first.

Step 7

When all you see is a white mass of ice, remove the bottle.

Step 8

The remaining ice can be set in a refrigerator while it finishes thawing and once it is in a liquid form again, drank.

Step 9

Repeat the freeze, thaw, freeze process three times.

Step 10

The liquid that is left after the third time should resemble store bought juice concentrates.

Step 11

Bring this liquid to a boil and ladle into pint size canning jars.

Step 12

Another way to do this if you prefer not to freeze your juice is bring the liquid to a boil, then simmer it until it is reduced by two-thirds, then ladle it into canning jars.

Step 13

Wipe jar rims, put lids and bands on making sure they are fingertip tight.

Step 14

Process for twenty minutes in a cold pack canner, remove and tighten lids.

Step 15

Allow to cool, then check the lids to make sure they sealed.