Preserve the flavors of summer and fall in one refreshing, tangy-sweet drink! This homemade blueberry cranberry juice is rich in antioxidants and perfect for sipping, mixing into cocktails, or adding a splash to sparkling water. Learn how to safely can your own juice with this easy, beginner-friendly recipe.
🧂 Ingredients
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4 cups fresh or frozen blueberries
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4 cups fresh or frozen cranberries
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8 cups water
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1 to 1½ cups sugar (adjust to taste)
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2 tablespoons lemon juice (optional, for brightness)
🥄 Instructions
1. Prepare the Fruit
Rinse blueberries and cranberries thoroughly. Discard any soft or spoiled berries. No need to thaw if using frozen fruit.
2. Cook the Juice
In a large pot, combine the blueberries, cranberries, and water. Bring to a boil over medium-high heat. Reduce heat and simmer for 15–20 minutes, gently mashing the fruit to help release the juices.
3. Strain
Carefully pour the mixture through a fine mesh strainer or cheesecloth into a clean pot or large bowl. Discard the pulp (or save it for smoothies or jam!).
4. Sweeten and Flavor
Return the strained juice to the pot. Add sugar to taste and stir until completely dissolved. Add lemon juice if desired for a brighter flavor. Heat gently until hot but not boiling.
🫙 Canning Instructions
1. Sterilize the Jars
Wash jars, lids, and bands in hot soapy water. Keep them warm in a canner or oven until ready to use.
2. Fill the Jars
Pour hot juice into sterilized jars, leaving ¼ inch of headspace. Wipe the rims with a clean damp cloth. Place the lids on and screw bands until fingertip tight.
3. Process in Water Bath
Place jars in a boiling water bath canner, ensuring they are fully submerged.
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Process for 15 minutes (adjust time for altitude if needed).
4. Cool and Store
Remove jars carefully and let them cool on a towel for 12–24 hours. Check seals before storing in a cool, dark place.
📦 Shelf Life
Properly canned and sealed juice can be stored for up to 12–18 months. Refrigerate after opening and consume within 7–10 days.
💡 Pro Tips
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For a sugar-free version, skip the sugar and sweeten later when serving.
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Use leftover pulp in muffins, smoothies, or homemade fruit leather.
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Add a cinnamon stick or orange peel during cooking for a spiced holiday version!
