Categories: jelly-jams-preserves-conserves

Ingredients

• 1 quart blackberries
• 1 quart cherries
• juice of 1/2 lemon
• 1 envelope instant fruit pectin
• 1 1/2 cups granulated sugar (see note)

Directions

1. In a food processor, puree blackberries. Strain through a sieve, discarding solids. Set puree aside.
2. Stem and pit cherries, cutting each cherry into quarters. Place cherries in a bowl and mash to desired consistency. Combine blackberry puree and cherries to make 4 generous cups of fruit (as long as you have between 3 1/2 and 4 1/2 cups, the exact amount doesn’t matter). Add lemon juice.
3. In a large bowl, combine pectin and sugar and mix well. Stir in fruit mixture and stir constantly for 3 minutes. Ladle into freezer-safe containers. Let stand 30 minutes or until set. Use immediately or refrigerate up to 3 weeks or freeze for 1 year.

4. makes about 6 cups

5. Note: can also be prepared using granulated Splenda.

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