It’s berry season!

I started off this summer’s canning adventures with a tart, berrylicious blend of blueberries and blackberries and minimal additional sugar.

Black and Blueberry Preserves

Makes 4 pints

8 cups blueberries (cleaned and stems removed)
2 cups blackberries (cleaned and stems removed)
1-1/2 cups sugar
2 lemons

Combine the berries, sugar, and juice of two lemons in a large sauce pot. Cook over medium heat for approximately 20 minutes, mashing with a potato masher to crush berries and release the juices. Skim any foam off the top, ladle preserves into clean half-pint jars, affix lids, and can in a water bath canner.

The set of these preserves is loose with lots of whole berries. I’d recommend it on pancakes or waffles, or with a soft cheese on crackers or a bagel.