Return to Main Recipes Page/Return to Home Page

Jam, Boysenberry, Cranberry, and Pink Grapefruit (P, KLP)
Source: epicurious
Yield: 4 generous cups

2 pink or ruby red grapefruit
1-1/2 cups sugar
6 cups frozen boysenberries, unthawed
1 12-oz. package cranberries, fresh or frozen

Squeeze juice from grapefruit. Measure 1 cup juice, discarding seeds; place juice in heavy large saucepan.

Add sugar. Mix in 4 cups boysenberries and all cranberries. Spoon 2 cups boysenberries into medium bowl and thaw at room temp. 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 and boil gently until thickened and mixture drops thickly off the end of your spoon. Takes about 25 minutes. Be sure to stir often. Mix in 2 cups thawed boysenberries with juices and bring to a boil.

Spoon preserves into 1/2 or 1 pint canning jars and wipe rims clean. Process for 15 minutes in boiling water bath. Cool jars and store up to one year in a cool, dry place.

Posted by Susan Greene

Nutritional Info Per Serving: N/A