This recipe is flexible; use raspberries or a blend of raspberries and blackberries if you prefer.

INGREDIENTS | MAKES ABOUT 6 PINTS

• 3 quarts blackberries
• 7 ½ cups granulated sugar
• 2 3-ounce pouches liquid pectin

1. Rinse fully ripe blackberries in cold water and drain.

2. Place blackberries into a stockpot.

3. Crush with a potato masher to extract juice. Stir in the sugar and mix well.

4. Bring to a full rolling boil over high heat, stirring constantly.

5. Add pectin and return to a full rolling boil. Boil hard for 1 minute. Remove from heat.

6. Skim off foam. Ladle preserves into sterilized jars. Wipe rims. Cap and seal. Process in water-bath canner for 5 minutes.