Recipes & Food Styling

Trick or Treat!

My beautiful friend Debra-Ann has a real trick up her sleeve: The most wonderful homemade treat of Blackberry, Cranberry, and Pink Grapefruit Preserves! The recipe is from The Big Book of Preserving The Harvest, by Carol Costenbader. I was beyond delighted to receive a jar this week. 

The preserves are delicious on a biscuit with a bit of honey and a touch of fresh mint! A lovely treat on an autumn afternoon or just before bedtime! 

Blackberry, Cranberry, and Pink Grapefruit Preserves

From The Big Book of Preserving The Harvest, by Carol Costenbader

Yield: 4 pints

1 12-ounce bag fresh cranberries

2 pink or ruby red grapefruit, juiced (about 1 cup)

1 ½ cups sugar

6 cups frozen blackberries, thawed with their juice

Pick over the cranberries to remove any stems or bad berries.

Mis the grapefruit juice in a heavy nonreactive saucepan with the sugar, 4 cups of the blackberries, and all of the cranberries.

Bring to a boil over medium to high heat until the mixture sheets on the end of a spoon, about 25 minutes. Stir frequently and be careful not to burn.

As the mixture cooks, add the remaining 2 cups of thawed blackberries and juice into the hot mixture and bring to a boil again.

Ladle the hot mixture into clean jars, leaving ¼ inch headspace. Cap and seal. Process in a boiling-water-bath canner for 15 minutes.