Blackberry, Cranberry, and Pink Grapefruit Preserves
adapted from: Preserving the Harvest
makes 6 - 6oz. jars and a bit for now
6 c blackberries, thawed along with the collected juices
1 bag 12 cranberries
2 c sugar
2 medium pink or ruby grapefruit, juiced and pulp reserved
1 small glass or ceramic plate, place in freezer before you begin the jam.
Juice the grapefruits, and scrape pulp from the rinds. Remove all visible seeds.
Chop the cranberries, combine all ingredients in a large stainless stockpot. Bring to a boil, reduce heat to medium and simmer stirring frequently to prevent sticking.
When mixture begins to thicken, adjust heat if needed, stirring constantly until mixture is cooked and thick.
Total cooking time will be 20 - 25 minutes.
This is a natural pectin recipe and you will need to adjust cooking time accordingly. If you wish to check for "thick jam", remove plate from the freezer, add a small teaspoon of jam onto plate to cool. Check for texture.
When jam is cooked, place into hot jars, cap by hand and process in a boiling water bath for 15 minutes. Remove and cool. Remove rings for storage.
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