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What does the leftover liquid look like? Is it red? Does it include any pulp? How much do you have?

Assuming you want to keep it, boil it down a bit if there is an abundance of clear liquid. This will keep the flavors and thicken it up some. Keep the boil VERY low. If you are getting lots of bubbling, it may burn it or scorch it. When you get it to the right thickness, taste it. If it needs a bit of sweetener, or anything else you want in there to bend the taste, now is the time to add it.

Add up to one teaspoon of canning salt to each quart jar, or you can use lemon juice or pectin. But I think citrus changes the overall taste, so I do the salt. Process in a water bath or pressure canner per manufacturer's recommendations.

If your liquid is really clear and thin, you might want to squeeze a few toms to add the pulp. But, the liquid is all about flavor. Boil it down slowly and you'll know the taste of summer this winter.