Blackberry, Cranberry and Pink Grapefruit Preserves

1 bag (12 oz.) fresh cranberries

6 cups blackberries, thawed, with their juice

1 1/2 cups sugar

2 pink or ruby red grapefruit, juiced (about 1 cup)

1. Pick over the cranberries to remove any stems or bad berries

2. Mix cranberries, 4 cups of the blackberries, sugar and grapefruit juice in a heavy, non reactive saucepan.

3. Bring to a boil over medium to high heat, until the mixture sheets on the end of a spoon, about 25 minutes. Stir frequently, and be careful not to burn the mixture.

4. As the mixture cooks, gradually add the remaining blackberries and their juice to the hot mixture and return to a boil.

5. Ladle hot mixture in to sterile jars, leaving 1/4" headspace. Wipe rims and adjust lids. Process 15 minutes in a boiling water bath canner.

Yield: 4 pints

Divine on toasted English muffins!