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Blueberry and Cherry Preserves

This mason jar recipe was created by Carol Costenbader and included in her book The Big Book of Preserving the Harvest-a Garden and Hearth favorite pick

3 C. cherries, washed, pitted, and crushed

3 C. blueberries, rinsed, picked over, and crushed

4 1/2 C. sugar

1 T thinly sliced lemon zest

1/2 tsp. ground nutmeg

Directions

1. Combine all the ingredients in a heavy 4-qt. saucepan.  Stir over medium heat to dissolve the sugar.

2. Boil over high heat, being careful not to burn, until the mixture reaches 220°F on a cooking thermometer

3. Ladle into sterile jars, allowing 1/4 inch of headspace.  Cap and seal.

4. Process for 15 minutes in a boiling-water-bath canner.  Adjust for altitude if necessary