Blueberry-Cherry Conserve

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  • 3 s sour cherries*, pitted
  • 1/4 water
  • 3 s blueberries
  • 4 1/2 s sugar


In large kettle, cook cherries with water over medium heat just until skins are tender. Add berries and sugar and stir gently until sugar is dissolved; cook over medium high heat about 30 minutes, or until thick and clear. Pour into hot, clean jars, leaving 1/4-inch headspace. Seal with rings and dome lids according to manufacturer?s directions. Process in boiling water bath 5 minutes. Makes 2 1/2 pints.
* If fresh cherries are not available, use canned pitted tart cherries packed in water.

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