In a 2 quart container, make a mix of two or more (or less!) juices. I often use one 12-ounce unit of thawed orange juice, diluted, 12 ounces pineapple juice (not concentrate) and the remainder in apple cider.

Into a one quart canning jar, I put one cup of juice mix. After preparing the fruit drop immediately into juice and it should keep its color. When jar is filled with fruit, I add water for remaining needed liquid.

Experiment for your best combination or use a single juice, don't forget fresh cider.