Blueberry & Blackberry Conserve

Fresh or frozen berries can be used for this conserve and either blackberries or boysenberries.

Servings 3 x 300g jars

Prep Time 10

Cook Time 30

Place the berries into a wide-bottomed saucepan. The larger surface area of a wide base means excess moisture can boil and evaporate as steam to thicken the conserve.
Cook on a low heat for 10-15 minutes until the berries have softened. Remove from the heat and use a stick blender to puree until smooth (alternatively, use a potato masher to macerate the berries).
Return to the heat, add the lemon juice and sugar or honey, and simmer for a further 15 minutes until thickened.
Preserve the hot conserve in hot sterilised jars. Or heat process in a water bath preserver, holding at a boil for 15 minutes. Cool the jars on a wooden board.
Once cool check the lids have vacuum sealed – they will be concaving into the jar – and stored in a cool pantry for up to 6 months. Once opened, store the conserve in the fridge and use it within 3 weeks.