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Friday, November 5, 2021

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.


I have made Blackberry Cranberry and Pink Grapefruit Preserves every year for the past three 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...

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

Where we live in Montana, there are no blackberries to pick. We ordered our blackberries from Azure Standard in order to make this recipe again. Blackberry Cranberry and Pink Grapefruit Preserves happen to be my favorite preserves to put up each year. The truth is the last time I made this recipe, I was in a hurry and did not do the plate test. And I did not chop the cranberries, I 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 a sauce than a thick preserve. However, 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.  

The plate test for Blackberry Cranberry and Pink Grapefruit Preserves is easy to do, all you have to do to prepare for that is simply put a small plate (glass or ceramic) in the freezer before you start the jam. Cook the jam as directed, test the thickness of the jam by completing the plate test. 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: 11.05.2021

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. 


Recipe featured at: 
Scratch Made Food! & DIY Homemade Household featured at Farm Fresh Tuesday Blog Hop.

Scratch Made Food! & DIY Homemade Household featured at Farm Fresh Tuesday Blog Hop.

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Printable "copy and paste" version:


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

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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Would you like to comment?

  1. I love making preserves. I usually make small batches and then freeze them.

    ReplyDelete
    Replies
    1. This is quite delicious, but I have never frozen it. Because it contains no added pectin, it might be a bit soft when thawed...

      Delete
  2. This sounds fascinating to me. My family never "canned" or made things that could be preserved so I am a little fearful of poisoning us. I love the flavors of grapefruit and cranberry. I can only imagine how wonderful it tastes.

    ReplyDelete
    Replies
    1. Making and canning jam are safe and relatively easy. This jam in particular is high in acid content, so very safe and shelf stable with only a few minutes in the canner, or freeze if desired. Thanks for stopping by, I appreciate it.

      Delete
  3. Thanks for sharing with us at Farm Fresh Tuesdays Blog Hop! Your preserves are one of my features at this week's hop - see you there!
    Melissa | Little Frugal Homestead

    ReplyDelete
    Replies
    1. Thank you for the feature of Blackberry Cranberry and Pink Grapefruit Preserves!

      Delete
  4. Something sounds so appealing about home made jams!

    ReplyDelete
    Replies
    1. I agree! One of my favorite things I put up each year to stock my root cellar.

      Delete
  5. Oh man what a wonderful burst of flavor!! Thanks for sharing at the what's for dinner party. I hope you're enjoying your weekend.

    ReplyDelete
    Replies
    1. This recipe is just that, a wonderful burst of flavor! Thanks for stopping by, I appreciate it. Enjoy your week ahead.

      Delete
  6. Your recipe reminds me of growing up watching my grandma make preserves. So very yummy. Thank you for sharing your recipe with us this week. #HomeMattersParty

    ReplyDelete
    Replies
    1. Thank you for dropping by, I love all the memories of being in the kitchen with my grandmother, so this is a heartfelt compliment for me! Have a great week ahead, and take care.

      Delete
  7. What a great flavor combination! And I love your citrus juicer. Thanks so much for sharing at the Lazy Gastronome's What's for Dinner party! Have a fabulous weekend and hope to see you on Sunday!

    ReplyDelete
  8. Thanks so much for linking up at the Unlimited Link Party 61. Pinned!

    ReplyDelete
  9. CONGRATS! Your post is FEATURED at my Unlimited Link Party 62!

    ReplyDelete

Comments always appreciated, at Scratch Made Food! Thank you for stopping by!