Wonderful recipe for home-made fruit juice which keeps -
Put your chopped fruit (it’s okay if they are large chunks) into a large stock pot and add about a cup of water. Bring it slowly to a boil — s-l-o-w-l-y is the key. This will increase the amount of juice that is extruded from the fruit.
Bring it to a boil and boil for about 5 minutes. Then turn off the heat.
(NOTE: Bringing the juice to a boil stops the actions of certain enzymes that would change the color and taste of your fruit juice while it is in the freezer. This “cooking” step is really important, unless you plan to drink your juice within a few weeks.)
After it has cooled to room temperature (sometimes I start working on it while it’s still warm) pour the juice and fruit through a strainer into a pan (I use a large stainless steel pan that is wide and holds a lot of juice.)
Sometimes I put this mixture through the strainer several times. It depends on how clear I want my juice. For example, I put apple juice through a couple of times, but only put my pear juice through once. It’s up to you.