Blackberries might be small, but they're bursting with flavorful juice that can be used for fruity desserts or enjoyed by the glass. The delicateness of blackberries makes them easy to juice, and you don't even need a pricey juicing machine. You only need to heat the berries to soften them further and press them through a sieve or cheesecloth to extract juice from this tasty fruit.
Things You'll Need
- Potato masher or fork
- Cheesecloth or fine mesh sieve
- Mixing bowl
Add blackberries and water to a large saucepan. For every two quarts of blackberries, use 1/2 cup of water.
Place the saucepan over high heat on the stove and bring it to a boil, and then reduce the heat to low. Simmer until the berries are soft, about 5 minutes.
Mash the blackberries with a potato masher or a fork. Bring the mixture to a boil, and then remove it from the heat. Let it cool slightly.
Line a colander with at least two layers of cheesecloth and set it in a large mixing bowl. If you don't have cheesecloth, use a fine mesh sieve, holding it above the mixing bowl.
Pour the mashed berries into the lined colander or the fine mesh sieve. The juices will collect in the mixing bowl. Press the blackberries against the colander with the back of a spoon to squeeze out as much juice as possible.
Gather the corners of the cheesecloth together and squeeze to get out any remaining juice. Discard the remaining pulp.
Use juice immediately in a recipe or cool in the refrigerator and drink within 24 hours. If you wish to store it longer, freeze it or can it using sterilized canning jars and following the USDA's safe canning guidelines for fruit juices.
Tips & Warnings
- If you wish to drink the blackberry juice, add a little sweetener, such as sugar or honey to your taste. You may also wish to dilute it with water to your taste, since the fruit juice is highly concentrated in this state.
- Use a masticating juicing machine to juice blackberries and other berries; it presses the fruit slowly to yield the most juice. Centrifugal juicers use high-speed blades and are better for hard fruits and vegetables.
- Photo Credit Teleginatania/iStock/Getty Images
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