Blueberry And Blackberry Confiture With Hubert Recipe

1. 1

   Halve kumquats lengthwise, remove ends, and cut each half crosswise into 4 slices.

2. 2

   Combine 2 c. blueberries, 1 c. water, kumquats, sugar, and juices in a medium heavy-bottomed saucepan.

3. 3

   Bring to simmer over medium-low heat.

4. 4

   In a small bowl, stir cornstarch and 2 Tbsp.

5. 5

   cool water till well combined.

6. 6

   Slowly pour into the warm blueberry mix, and continue to simmer till thickened, 4 to 6 min.

7. 7

   Gently stir in remaining 3 c. blueberries and blackberries into thickened mix, and simmer gently over low heat for 3 min.

8. 8

   If too thick, add in up to 4 Tbsp.

9. 9

   cool water.

10. 10

    Stir in pepper, and remove from heat.

11. 11

    Transfer while hot into clean glass containers, and store covered in the refrigerator for up to 2 weeks.

12. 12

    This recipe yields 6 c..

13. 13

    Comments: Kumquats, that look like tiny oval or possibly round oranges, have sweet, edible golden brown-orange rinds and rather dry, tart flesh - both skin and flesh can be eaten.

14. 14

    Unlike most preserves, confiture has a limited shelf life.

15. 15

    It can only be stored covered in the refrigerator for two weeks.

* Per serving · 4 servings · Values may vary.

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