Part of our In a Pickle series, these Summer Berry and Peppercorn Preserves capture the season’s freshest berries with a bold, peppery twist. Sweet, tangy, and a little unexpected, they’re perfect for biscuits, cheese boards, and beyond.
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
- In a medium saucepan, stir together all ingredients, lightly mashing berries. Let stand at room temperature for 30 minutes, stirring occasionally.
- 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.
- 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.
