Preserves made with fresh fruit or berries are a treat on a cold winter day. To enjoy this goody you have to think ahead because the preserves must be prepared when the fruit is in season. Don't be intimidated by the idea of making preserves. There really isn't much to it.
Jody Hardin is a fifth-generation farmer in central Arkansas who for many years has connected local farmers with consumers through a basket-a-month CSA, certified farmer's market and the Argenta Market.
This is Jody's recipe for blackberry preserves.
Place all the ingredients in a heavy bottom non-aluminum saucepan. Let stand for 10 to 15 minutes to draw the juices.
Bring to a boil then reduce heat and simmer for about 30. Skim the froth off the top and stir frequently to prevent sticking.
After about 30 minutes test the consistency by doing a spoon test. Dip a spoon chilled in the freezer into the preserves. This will cool the preserves so you can see how it will hold up when cold. If it's still too runny, continue to cook a little longer.
Pour hot preserves into sterile pint-sized glass jars. Screw on lids and process in a hot water bath.
Recipe provided by Kevin Stockwell
Time to prepare: 2 hours.