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Receta Blueberry And Blackberry Confiture With Hubert
by Global Cookbook

Blueberry And Blackberry Confiture With Hubert
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Ingredientes

  • 5 c. fresh blueberries rinsed
  • 4 x kumquats
  • 1 1/2 c. sugar Juice from 2 limes Juice from 1 orange
  • 2 Tbsp. cornstarch
  • 1 1/2 c. blackberries
  • 1/4 tsp finely-grnd black pepper (optional)

Direcciones

  1. Halve kumquats lengthwise, remove ends, and cut each half crosswise into 4 slices. Combine 2 c. blueberries, 1 c. water, kumquats, sugar, and juices in a medium heavy-bottomed saucepan. Bring to simmer over medium-low heat.
  2. In a small bowl, stir cornstarch and 2 Tbsp. cool water till well combined. Slowly pour into the warm blueberry mix, and continue to simmer till thickened, 4 to 6 min.
  3. Gently stir in remaining 3 c. blueberries and blackberries into thickened mix, and simmer gently over low heat for 3 min. If too thick, add in up to 4 Tbsp. cool water. Stir in pepper, and remove from heat. Transfer while hot into clean glass containers, and store covered in the refrigerator for up to 2 weeks.
  4. This recipe yields 6 c..
  5. 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. Unlike most preserves, confiture has a limited shelf life. It can only be stored covered in the refrigerator for two weeks.
  6. Yield: 6 c.