Blueberry And Blackberry Confiture With Hubert Recipe

• 5 c. fresh blueberries rinsed
• 4 x kumquats
• 1 1/2 c. sugar Juice from 2 limes Juice from 1 orange
• 2 Tbsp. cornstarch
• 1 1/2 c. blackberries
• 1/4 tsp finely-grnd black pepper (optional)

1. Halve kumquats lengthwise, remove ends, and cut each half crosswise into 4 slices.
2. Combine 2 c. blueberries, 1 c. water, kumquats, sugar, and juices in a medium heavy-bottomed saucepan.
3. Bring to simmer over medium-low heat.
4. In a small bowl, stir cornstarch and 2 Tbsp.
5. cool water till well combined.
6. Slowly pour into the warm blueberry mix, and continue to simmer till thickened, 4 to 6 min.
7. Gently stir in remaining 3 c. blueberries and blackberries into thickened mix, and simmer gently over low heat for 3 min.
8. If too thick, add in up to 4 Tbsp.
9. cool water.
10. Stir in pepper, and remove from heat.
11. Transfer while hot into clean glass containers, and store covered in the refrigerator for up to 2 weeks.
12. This recipe yields 6 c..
13. Comments: Kumquats, that look like tiny oval or possibly round oranges, have sweet, edible golden brown-orange rinds and rather dry, tart flesh - both skin and flesh can be eaten.
14. Unlike most preserves, confiture has a limited shelf life.
15. It can only be stored covered in the refrigerator for two weeks.
16. Yield: 6 c.

fresh blueberries, kumquats, sugar juice from, cornstarch, blackberries, black pepper

Taken from cookeatshare.com/recipes/blueberry-and-blackberry-confiture-with-hubert-87695 (may not work)