Blackberry Cranberry and Pink Grapefruit Preserves

Cranberry harvests are in the process now. If fresh cranberries have not arrived at your market, they will very soon! And when they do, you will want to pick up a bag or two and turn them into Blackberry Cranberry and Pink Grapefruit Preserves.

This recipe is a family favorite. And perfect over yogurt for breakfast!

I have made Blackberry Cranberry and Pink Grapefruit Preserves every year for the past several years, it is that good! Winter jam-making has its own rewards. To start with, 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. Few preserve recipes have a bonus, but this one does. This recipe actually calls for frozen and thawed blackberries along with their juices. No last-minute berry picking to fit into your day...

No packaged pectin is needed for this recipe!

Cranberries have a naturally high pectin content. This means no packages or packets of pectin are needed for this recipe. Blackberry Cranberry and Pink Grapefruit Preserves have four simple ingredients that come together for a uniquely delicious flavor. For those just starting out canning and preserving, here is the basic process, provided from the National Center for Home Food Preserving.  Home canning is a lovely way to preserve food safely while also bringing something special to your family meals. 

Where we lived in Montana, there were no blackberries to pick. We ordered our blackberries from Azure Standard in order to make this recipe while in Montana. And it turns out there are no blackberries in Texas either...so it looks like we will have to order frozen blackberries once again. Having to order frozen blackberries brings a smile to my face. After all I lived in blackberry country as a kid. We picked them from sun up to sun down in the summer time. Putting some away for jam making was so easy...

Blackberry Cranberry and Pink Grapefruit Preserves happen to be one of my favorite preserves to put up each year. However I will say that the last time I made this recipe, I was in a hurry and did not bother with the plate test. And I did not chop the cranberries, I just mashed them with a spoon as the jam cooked. I cooked the preserves for as long as the recipe states, and jarred them up! 

But honestly, I do recommend that you complete the plate test for thickness. You see my preserves were delicious (and I assure you I ate every last jar!) but my finished product was a bit loose...more like a sauce than a thick preserve. Still delicious enough that the jars were soon emptied. So, I just might do that again, because I have never had such a delicious sauce to pour over vanilla cake, ice cream, pancakes, and even a bowl of yogurt.  But for a thick jar of preserves I recommend that you chop the cranberries and do the plate test!

How and why do, a plate test?

The plate test for Blackberry Cranberry and Pink Grapefruit Preserves is really easy to do, all you have to do to prepare for the test is to put a small plate (glass or ceramic) in the freezer before you start making the jam. Cook the jam as directed, and test the thickness of the jam by completing the plate test in the following way. Remove the plate from the freezer, drop a small spoonful of the preserves on the plate (the plate will chill the preserves almost instantly). Check the consistency or thickness of the preserves. If they are thick enough for you you are ready to jar up and complete the water bath. But if you prefer thicker preserves, cook a bit longer before jarring up the jam and processing in a water bath canner to seal the jars.

Thoughts on this recipe.

Chopping the cranberries will allow for more pectin to leave the fruit and a thicker jam will result.

I enjoy the sweet-tart flavor of this recipe, but if you want a sweeter preserve, increase the sugar. The addition of added sugar may change the cooking times.

I do not recommend substituting honey, as the liquid content of the honey will change the overall recipe. But a honey version is a great idea to work on...

Ingredients needed for this recipe:

• blackberries

• cranberries

• pink grapefruit

• sugar

You will also need the following:

• large stockpot

• citrus juicer

• stirring spoon

• ladle

• canning funnel

• measuring cups 

• measuring spoons

• small ceramic or heatproof glass plate

• canning jars, lids, and rings

• water bath canner

Now we are ready to begin!

Blackberry, Cranberry, and Pink Grapefruit Preserves
adapted from Preserving the Harvest

Update: 10.16.2023

6 c blackberries, thawed along with the collected juices
1 12 oz. bag fresh cranberries, you may also use frozen cranberries
2 c sugar
2 medium pink or ruby grapefruit, juiced and pulp reserved

Place the ceramic plate into the freezer. 

Cut each grapefruit in half,  remove all seeds. Juice the fruit, then using a spoon scrape the pulp from between the sections and from the inside of the rind. Place pulp and juice into the large stockpot. 

Chop the cranberries, adding them to the stockpot along with the blackberries and the sugar. 

Bring to a boil, reduce heat to medium and simmer stirring frequently to prevent sticking.

When the mixture begins to thicken, adjust heat if needed, stirring constantly until the mixture is cooked and thick.

The total cooking time will be 20 - 25 minutes.  

Because this is a natural pectin recipe, you will need to adjust your cooking time accordingly. 

If you wish to check for a "thick jam" consistency, remove the plate from the freezer, add a small teaspoon of jam, spread the jam out slightly to cool. Check for the thick texture you want. 

When thick enough, proceed with jarring, capping, and the water bath for long-term storage.

To complete the water-bath process. 

Ladle the jam into hot jars, add the lid and ring lid by hand, and process in a boiling water bath for 15 minutes. See note above with information link for the canning process. 

Remove jars from the water bath canner and cool.  I prefer to store sealed jars without the rings, but please store as you prefer. 

Storage options for Blackberry Cranberry and Pink Grapefruit Preserves. Store for up to one year in a cool dry cupboard. Store open jars of preserves in the refrigerator. 

UPDATE:  For your convenience, a "copy and paste" version of Blackberry Cranberry and Pink Grapefruit Preserves has been included below. 

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Printable "copy and paste" version:

Blackberry, Cranberry, and Pink Grapefruit Preserves
adapted from Preserving the Harvest

UPDATED: 10.16.2023

6 c blackberries, thawed along with the collected juices
1 12 oz. bag fresh cranberries, you may also use frozen cranberries
2 c sugar
2 medium pink or ruby grapefruit, juiced with pulp reserved

Place the ceramic plate into the freezer. 

Cut each grapefruit in half,  remove all seeds. Juice the fruit, then using a spoon scrape the pulp from between the sections and from the inside of the rind. Place pulp and juice into the large stockpot. 

Chop the cranberries, adding them to the stockpot along with the blackberries and the sugar. 

Bring to a boil, reduce heat to medium and simmer stirring frequently to prevent sticking.

When the mixture begins to thicken, adjust heat if needed, stirring constantly until the mixture is cooked and thick.

The total cooking time will be 20 - 25 minutes.  

Because this is a natural pectin recipe, you will need to adjust your cooking time accordingly. 

If you wish to check for a "thick jam" consistency, remove the plate from the freezer, add a small teaspoon of jam, spread the jam out slightly to cool. Check for the thick texture you want. 

When thick enough, proceed with jarring, capping, and the water bath for long-term storage.

To complete the water-bath process. 

Ladle the jam into hot jars, add the lid and ring lid by hand, and process in a boiling water bath for 15 minutes. See note above with information link for the canning process. 

Remove jars from the water bath canner and cool.  I prefer to store sealed jars without the rings, but please store as you prefer. 

Storage options for Blackberry Cranberry and Pink Grapefruit Preserves. Store for up to one year in a cool dry cupboard. Store open jars of preserves in the refrigerator. 

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