how to make apple juice at home Archieven

As soon as the first apples start dropping from the trees, I know exactly what to do: I pull out my steam juicer! With this simple tool, you can turn a big pile of less-than-perfect apples into delicious homemade apple juice in no time. It’s not only a great way to use apples you wouldn’t eat fresh, but the juice is also wonderfully tasty – served warm or cold.

In this post, I’ll share how to make apple juice with a steam juicer, which apples (and other fruits) work best, and how to store your juice for months to come.

From Waste to Treat

Windfall apples or those with bird pecks and insect bites often end up on the compost pile. That’s fine for the critters, but it’s a shame to waste them when you can still make something delicious: juice, jelly, or applesauce. Just cut away the bad spots and process the rest. Peels and scraps can still go on the compost afterward – so the insects get their share too, but only after you’ve made something tasty for your pantry.

More ideas and links to apple recipes can be found at the end of this post.

What Is a Steam Juicer?

A steam juicer (sometimes called a fruit steamer) is a three-part pot:

The bottom holds water.
The middle collects juice.
The top has a colander for the fruit.

When the water boils, steam rises and softens the fruit. The juice drips down into the middle container and can be drained off through a hose. It’s efficient, mess-free, and perfect for larger harvests.

The juice made this way is often called apple concentrate in the U.S. It tastes a bit different than pressed juice, but it’s just as delicious – and perfect for drinking warm in fall and winter.

Which Apples Work Best?

Short answer: all apples! But some are better than others depending on the flavor you want. Personally, I use mostly windfall apples, mealy ones, or those with small blemishes from birds or insects. As long as you cut away the rotten spots, they’re still great for juicing.

Tip: Mix apple varieties for a richer flavor. Combine sweet apples with a few tart or slightly underripe ones for a well-balanced juice.

Flavor Variations with Other Fruits

Apple juice is wonderful on its own, but you can easily create fun blends:

Apple-Cherry Juice: Use about 20% cherries (a little less if sour cherries, or add extra sugar).
Apple-Pear Juice: Replace about 25% of the apples with ripe pears.
Apple-Berry Juice: Add 10% red or black currants for a fresh, tart kick – you may want a little sugar here.
Raspberries or plums also pair beautifully with apples.

Warm Winter Apple Drink with Spices

Apple concentrate isn’t just a thirst-quencher – it’s also the perfect base for a cozy winter drink:

1 teaspoon cinnamon or ginger per quart (liter) of juice
1 star anise for a spiced touch
Optional: a slice of orange or a few cloves

Perfect to enjoy after a chilly fall walk!

Recipe: Homemade Apple Juice with a Steam Juicer

Ingredients (for 3–4 liters / 3–4 quarts of juice)

4 kilos (about 9 lbs) apples
2 liters (about 8 ½ cups) water
Sugar to taste (up to ¼ cup per quart / 50 g per liter)

Equipment

Steam juicer
Sterilized bottles or jars
Optional: colander and cheesecloth if you don’t own a steam juicer

Instructions

1. Prepare the juicer
Fill the bottom part of the steam juicer with water. Assemble the pot as directed in the manual. Make sure the hose clamp is tightly closed.

2. Prep the apples
Cut away rotten spots and chop the apples into chunks. No need to peel. Place the apple pieces in the top colander section.

3. Heat
Set the steam juicer over medium heat. Once the water boils, steam will rise and juice will begin to flow. Keep the lid tightly on.

4. Steam
Let the juicer work for about 1 ½ hours. Check occasionally that the water hasn’t evaporated. The juice collects in the middle pan. If it fills up before the steaming is done, you can start bottling early.

5. Sterilize bottles
Sterilize bottles in the oven, or water-bath can them after filling. If storing short-term, refrigeration is fine.

6. Sweeten and bottle
Taste the juice and add sugar if desired – up to ¼ cup per quart (50 g per liter), depending on your apples. Drain juice into bottles, seal well, and store.

Een ontsapper met gesneden appels in het vergietgedeelte, klaar om sap te maken. — Appels in the steam juicer

Appelsap met de ontsapper bottelen — Appels in the steam juicer

Tip: How to Store Apple Juice Longer

If you haven’t used sterilized bottles, I recommend canning the juice after bottling to keep it shelf-stable. You can read more about this in my post on canning juices and syrups.

No Waste – Use the Apple Pulp

The steamed apple pulp is often discarded, but you can still turn it into a tasty applesauce. If you want to use the pulp, peel and core the apples before steaming. Got more applesauce than you can eat right away? Preserve it by canning. Read more about it in my post about canning apple sauce.

Making apple juice with a steam juicer is one of my favorite ways to get the most out of an apple harvest. Especially windfall apples or those with blemishes are still perfectly usable. And honestly – is there anything cozier than a steaming glass of homemade apple concentrate on a chilly day?