Summer Berry and Peppercorn Preserves
 
Makes about 6 cups
Ingredients
  • 1½ pounds fresh blueberries
  • 1½ pounds fresh blackberries
  • 4 cups sugar
  • 3 tablespoons fresh lemon juice
  • 2 teaspoons freshly cracked black peppercorns
Instructions
  1. In a medium saucepan, stir together all ingredients, lightly mashing berries. Let stand at room temperature for 30 minutes, stirring occasionally.
  2. Bring mixture to a boil over high heat, stirring frequently. Reduce heat to medium, and cook, stirring frequently, until mixture begins to thicken and an instant-read thermometer registers 218° to 220°, 35 to 40 minutes.
  3. Remove from heat. Can preserves by following Canning Instructions (below), or place preserves in jars with lids; let cool completely. If not canning, refrigerate in an airtight container for up to 4 weeks.
Recipe by Louisiana Cookin' at https://louisianacookin.com/summer-berry-and-peppercorn-preserves/