Recipe courtesy of Martha Stewart
Total:
30 min
Active:
15 min
Yield:
6 cups
Level:
Easy

Ingredients

Directions

Combine 2 cups blueberries, 1 cup water, kumquats, sugar and juices in a medium heavy-bottomed saucepan. Bring to simmer over medium-low heat.

In a small bowl, stir cornstarch and 2 tablespoons cold water until well combined. Slowly pour into the hot blueberry mixture and continue to simmer until thickened, 4 to 6 minutes.

Gently stir in remaining 3 cups blueberries and blackberries into thickened mixture and simmer gently over low heat for 3 minutes. If too thick, add up to 4 tablespoons cold water. Stir in pepper and remove from heat. Transfer to clean containers and store in the refrigerator for up to 2 weeks.

IDEAS YOU'LL LOVE

Carrot Confiture

Recipe courtesy of Laura Calder

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking