Cherry Blueberry Preserve

Cherry Blueberry Spread - Finding Joy in My Kitchen* 

16oz (~3 C) dark sweet cherries*

3 C blueberries**

1 1/2 C sugar

1/2 apple, diced

~1 T water

*Fresh or frozen, just make sure they are pitted and chopped (or at least sliced in half)

**Fresh or frozen

Rinse the berries with water.  Then, place them in a large kettle and toss with sugar.  

I used only a little sugar because the cherries were really sweet -- 

you may wish to increase the amount of sugar if your berries are tart.  Taste and see!  

Then, add in the finely diced apple.  

Place the mixture over medium heat and stir until the berries begin to cook.  

You may need to add in 1 T of water (or OJ) to give the berries some liquid to help the cooking process begin.  

Secure a candy thermometer to the side of the pan such that it's touching the berry mixture 

and not the bottom of the pan.  Heat to boiling, and continue heating and stirring until the mixture reaches 220 degrees.  

When the mixture reaches 220, remove from the heat and allow it to cool to room temperature.  

Then, pour into sterilized jelly jars and refrigerate.  

This recipe filled 2 and a half jelly jars.  And, yes, they are almost gone already.  

You can also freeze the jelly for later consumption.  

This will be a great way to use up berries that are "on their way out"!  


*Inspired by Kuzak's Closet