Blackberry Cranberry and Pink Grapefruit Preserves

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Winter jam making has its own rewards. The kitchen is not already hot from the summer heat, and the overall sense of hurry hurry hurry, there is more to do, is absent. This recipe actually calls for frozen and thawed berries along with their juices; so next year, berry patch beware!

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 stock pot. 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 the 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 the plate from the freezer, add a small teaspoon of jam onto the plate to cool. Check for texture.

When the 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.

Enjoy this bright flavored jam, it is delicious!


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  1. oh my gosh, beautiful AND delicious! Great tip about the finger around the rim!

  2. What a delicious flavor combo for jam! Love the idea of canning in the winter when it's nice and cool.

  3. My mouth is watering, this looks and sounds so sweet, tart, and yummy.

  4. Hi Melynda,
    Wow, blackberry and pink grapefruit sounds really good! I am ever so jealous of your blackberries!
    Beautiful preserves and I can imagine just how good they are with toasted bread and scones! Lovely!
    Thanks for linking with CYB!


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