How to Make Your Own Red Currant Juice Concentrate

If you saw my black currant juice post, this might not come as a big surprise to you. I mentioned that my sister and I picked both black and red currant when we visited our grandmother. She had a bush full of red currants! I am not kidding when I say it hardly looked like we had touched it when we has picked a bit over 2 kg! The process to making red currant is the same as with black, but the relation to water and sugar are different. I took fewer photos when making this one, so to see the full photo set-by-step check out the black currant post

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Start by rinsing the berries.
Then add them in a pan and weigh them (remember to tare before adding the fruit). I had 2.2 kg! That is amazing
Add water. Estimate about 2.5-3 dl water per kg of berries. I think I used about 6-6.5 dl.
Bring it slowly to a boil, then add a lid and let the water extract the juice until the berries have collapsed and changed colour.
Strain the juice with a cheesecloth into a clean pot.
To get as much juice as possible I made this cute contraction and let it sit for about an hour. Then pour the rest of the concentrate into the clean pot and discard the fruit meat.
Then its time to sweeten it. I ended up with about 1,75 l with concentrate juice, so I added 450g of sugar. It really depends on how sweet you want it but I would estimate about 200-400g of sugar per liter of juice concentrate.
Bring it to a boil and let all the sugar dissolve.
Then pour it over to a clean and hot bottle. I boiled water (enough the cover the bottle) in a large pot and put the bottle in the water for about 5 mins to make sure it was clean. Just be careful not to burn yourself.

The more I think about it, the more I am getting sure – next year I might invest in a juice steamer – here is a great post on how it works! I cannot believe the time it took to make this juice.