Boysenberry, Cranberry and Pink Grapefruit Preserves
- 2 pink or ruby red grapefruit, halved
- 1 1/2 cups sugar
- 6 cups frozen unsweetened boysenberries (about 1 1/2 pounds), unthawed
- 1 12-ounce bag fresh or frozen cranberries
- Canning jars
- Squeeze juice from grapefruit.
- Measure 1 cup juice, discarding seeds; place juice in heavy large saucepan.
- Add sugar to juice.
- Mix in 4 cups boysenberries and all cranberries.
- Spoon 2 cups boysenberries into medium bowl; let thaw at room temperature.
- Let berry mixture stand until berries thaw and sugar dissolves, stirring occasionally, about 1 hour.
- Bring mixture to boil over high heat.
- Reduce heat to medium.
- Boil gently until mixture thickens and liquid drops thickly off end of spoon, stirring often, about 25 minutes.
- Mix in 2 cups thawed boysenberries with any juices; bring to boil.
- Spoon preserves into hot canning jar, filling only to 1/4 inch from top.
- Immediately wipe rim, using towel dipped into hot water.
- Place lid on jar; seal tightly.
- Repeat with remaining jars and preserves.
- Place jars on rack in large pot.
- Add boiling water to pot so that at least 1 inch of water covers tops of jars.
- Cover pot; boil rapidly 15 minutes.
- Remove jars.
- Cool completely.
- Press center of each lid.
- If lid stays down, jar is sealed.
- (If lid pops up, store preserves in refrigerator.)
- Store in cool dry place up to 1 year.
- Chill after opening.
red grapefruit, sugar, cranberries, canning jars
Taken from www.epicurious.com/recipes/food/views/boysenberry-cranberry-and-pink-grapefruit-preserves-952 (may not work)