Berry Saft

In a large pot, combine the blackberries and water. Bring to a boil over medium-high heat until the blackberries have softened, about 15 minutes.

Remove from heat and use a potato masher to thoroughly mash the berries.

Line a sieve with several layers of cheesecloth and place it over a large bowl or pot.

Pour the mashed berry mixture into the cheesecloth-lined sieve. Allow the mixture to sit and drain naturally, undisturbed, until all the liquid has dripped through, approximately 30 minutes to 1 hour.

Measure the drained blackberry juice. For every ½ gallon (8 cups) of juice, stir in 1 pound of sugar. Adjust the sugar to your desired sweetness.

Return the blackberry juice and sugar mixture to the pot. Bring to a boil over medium heat, stirring constantly, until the sugar is completely dissolved, about 5 minutes.

As the mixture simmers, skim off any foam or residue that rises to the surface using a spoon.

While the saft is simmering, prepare your jars for storage. Inspect jars, lids, and rings. Sterilize jars and lids in boiling water for at least 5 minutes.

Carefully ladle the hot saft into the hot, sterilized jars, leaving ¼ inch of headspace at the top.

Run a clean knife or thin spatula around the inside of each jar to release any trapped air bubbles.

Wipe the rims of the jars with a clean, damp paper towel to remove any residue.

Place the sterilized lids on the jars and screw on the rings tightly.

Store in the refrigerator for optimal freshness.