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1
Squeeze juice from grapefruit.
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2
Measure 1 cup juice, discarding seeds; place juice in heavy large saucepan.
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3
Add sugar to juice.
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4
Mix in 4 cups boysenberries and all cranberries.
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5
Spoon 2 cups boysenberries into medium bowl; let thaw at room temperature.
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6
Let berry mixture stand until berries thaw and sugar dissolves, stirring occasionally, about 1 hour.
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7
Bring mixture to boil over high heat.
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8
Reduce heat to medium.
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9
Boil gently until mixture thickens and liquid drops thickly off end of spoon, stirring often, about 25 minutes.
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10
Mix in 2 cups thawed boysenberries with any juices; bring to boil.
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11
Spoon preserves into hot canning jar, filling only to 1/4 inch from top.
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12
Immediately wipe rim, using towel dipped into hot water.
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13
Place lid on jar; seal tightly.
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14
Repeat with remaining jars and preserves.
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15
Place jars on rack in large pot.
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16
Add boiling water to pot so that at least 1 inch of water covers tops of jars.
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17
Cover pot; boil rapidly 15 minutes.
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18
Remove jars.
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19
Cool completely.
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20
Press center of each lid.
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21
If lid stays down, jar is sealed.
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22
(If lid pops up, store preserves in refrigerator.)
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23
Store in cool dry place up to 1 year.
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24
Chill after opening.
