It's the beginning of September so the blackberries are ripe. Here in the Morvan (Burgundy, France) there are a lot of wild blackberries around our house. When we walk 5 to 10 minutes we can pick numerous blackberries and even in our own garden there are a lot. So, long trousers and long sleeves, because wild blackberries have stingy spines and there are also a lot of nettles.
Here you see a lot of blackberry bushes near our house:
A picture close by:
Here you see my husband with a pot full of blackberries. He didn't want me to post this picture of him because he thinks it's not a charming picture and there is blackberry juice near his mouth. That's because he eats many blackberries when he's picking them. I post the photo anyway to give you an impression!
At home, I washed the blackberries and let them stand under water for a little while, so that any insects that may be there will come upwards. Mostly there are none.
Then I add clean water, just above the berries and put the pan on the fire and let the blackberries boil softly for about 30 minutes. (When you want to make jam, you must not add too much water, just a little bit).
Meanwhile, I took the necessary tools to process the blackberries to juice, A clean pan, a sieve and a thing, I don't know the name, but it pulverizes the blackberries to a pulp. You can use only the sieve, but you get more juice when you use that thing first.
Then pour the thick pulp through a sieve to smooth it completely
After an hour or so you have beautiful juice. Add some sugar, not too much, taste it and add some more if you want.
(If it was jam you were making, add a lot more sugar, Preferably jelly sugar.)
I freeze most of the juice, so we have fresh juice during the winter. I use empty cottage cheese pots.
Don't choose your pots too big, unless you have a big family of course.
You have fresh juice for the cold months to come.
Have a nice day and have fun with picking the blackberries.
Clio