Blackberry Juice {vegan, gluten-free}

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Prepare with the addition of spices or herbs. Add sugar to taste. (At Weaver’s Phoebe added basil to this recipe.)
The juice can also be used to create blackberry jelly (following Ball or SURE-JELL guidelines for grape jelly). USES: lemonade • syrup for cocktails / beverages • vinaigrettes • puddings/baking • ice cream • tint icing Cooking tip: Juice can be used immediately, frozen or preserved by sterilized canning.
If canning, allow to settle and scoop the juice, discarding the solids that settle at the bottom. Add 1/4 teaspoon ascorbic acid per quart for canning or to keep color bright.


  • 4 cups blackberries or a mix of blackberries, blueberries, strawberries or raspberries
  • Filtered water, to cover the berries
  • Sweeten to taste with your favorite sweetener (organic sugar or agave recommended)


  1. Add enough water to cover the berries in a saucepan. The berries will stain, so use stainless cookware.
  2. Bring to a boil; simmer for 10 minutes. Gently mash the berries with a potato masher. Skim any foam off the top. (Don’t leave it unattended!)
  3. Strain the berries into a colander (lined with cheesecloth/fine mesh) over a bowl for 1 hour. Do NOT mash or press the berries, it makes the juice cloudy.
  4. Freeze or use immediately. Add sweetener based on your taste preference.
  5. You may save the pulp for smoothies or baking.