Instructions

1. Add blackberries and water to a large saucepan. For every two quarts of blackberries, use 1/2 cup of water.

2. 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.

3. 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.

4. 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.

5. 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.

6. Gather the corners of the cheesecloth together and squeeze to get out any remaining juice. Discard the remaining pulp.

7. 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.