Blackberry Refrigerator Preserves

Spring and summer are wonderful times for a kid in Mississippi. An afternoon walk can become an adventure resulting in a pocketful of marble-size sweet blueberries and bright red plums or even a handful of big, juicy blackberries. I have risked a few briars and experienced many a thorn for the pleasure of picking enough blackberries for Great-Grandma McCarter to make jelly or preserves. Drawing on those memories, I developed my recipe for easy refrigerator preserves. The vibrant color, so purple it’s almost black, hints at the rich, slightly tart taste. When the dark richness of the blackberry preserves mixes with the buttery taste of crisp toast, only the addition of a cold glass of milk can make it better.

2 cups fresh blackberries (or frozen and thawed)

¼ cup white grape juice

¼ cup 100 percent pear juice

1 teaspoon fresh lemon juice

7 tablespoons honey

1 tablespoon plus ¾ teaspoon Sure-Jell No Sugar Needed Fruit Pectin

Combine the blackberries, grape juice, pear juice, lemon juice, and honey in a medium saucepan. Stir well. If using fresh blackberries, cook over medium-high heat for 2 minutes to release the blackberry juices. Whisk in the Sure-Jell.

Bring the mixture to a boil over high heat and cook for 2 minutes, stirring constantly. Remove the pan from the heat and spoon the preserves into 2 clean ½-pint jars and halfway up another clean ½-pint jar. Secure with lids. Let cool to room temperature. Store the preserves in the refrigerator for up to 2 weeks.

Makes 1½ pints.