Berry Saft

Directions

• Bring blackberries and water to a boil in a large pot until blackberries softened, about 15 minutes. Off heat, mash berries using a potato masher.
• Line a sieve with cheesecloth; place over a large pot. Strain mashed berries through cheesecloth-lined sieve; let sit until all liquid has drained through cheesecloth, about 30 minutes.
• Stir in 1 pound sugar per 1/2 gallon drained blackberry juice. Bring blackberry juice mixture to a boil; cook until sugar is dissolved, about 5 minutes. Skim off any residue on top.
• Inspect jars and lids for cracks and rings for rust, discarding any defective ones. Wash new, unused lids and rings in warm soapy water. Sterilize jars and lids in boiling water for at least 5 minutes. Pack hot saft into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly. Store in the refrigerator.