Blackberry Juice

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Learn how to make blackberry juice using heat extraction or cold extraction (for raw juice).

Prep Time30

Cook Time15

Straining Time45

Total Time1 30

Course: Drinks

Cuisine: American

Diet: Low Calorie

Servings: pin jars (500 ml)

Cost: 5

Harvest full ripe blackberries, or thaw frozen berries.
Line a large bowl with a cotton cloth, and dump berries into it.
Use a large spoon or lean hands to mash the berries, until they are thoroughly mashed and broken up.
Lift the cotton cloth, and tie the 4 corners together to form a jelly bag.
Let the juice drip for 30-45 minutes, or until the liquid stops flowing.

Pour fresh juice into ice cube trays or molds, and freeze until solid.
When frozen, juice should be popped free from the molds and stored in a freezer container or bag for up to 6 months.

Harvest fully ripe berries for juice.
Dump berries (fresh or frozen) into a stockpot and heat on the stove, mashing lightly to release juice.
Simmer berries, until they are a soupy mess.
Using a cotton cloth, line a large bowl or a pot with a colander insert.
Let berries slightly cool, before pouring them into the bowl.
Tie 4 corners of the cloth together, forming a jelly bag.
Let juice drip for 30-45 minutes, or until the flow stops.
From there, juice is good for freezing or preserving in a water bath canner.

Bring both juice and your water bath canner to a rolling boil.
Ladle hot juice into pint (500 ml) jars.
Wipe the jar rims to remove any juice spatters, then add a tin canning lid and metal band.
Process in a water bath canner according to altitude (see notes).

Processing times for pint or quart jars of juice in water bath canner:

Note: times and altitude have been taken from Bernardin Home Canning website.

Serving: 25g