2 0 2 1/3 cups buttermilk
1 cup white sugar
4 strawberries
1/2 cup brown sugar
1 cup blueberries
1 cup cranberry juice
1 cup blackberries
1 cup blueberries
1 cup cherries, juliennes, or nuts
1 cup blueberries
Combine buttermilk, sugar, strawberries, brown sugar, blueberries and cranberries in small bowl. Set aside to cool.
Place strawberries, brown sugar and blueberries in large bowl, trying to break up strawberry chunks. Pour over strawberry mixture and toss until well coated. Chill overnight.
Dry raspberry preserves in microwave oven or on the counter without boiling. For raspberry preserves, place preserves in blender or food processor; remove stems and seeds. Chop preserves finely.
Meanwhile, mix blueberry preserves in blender or food processor with mixed fruit mixture. Mix brown sugar and blueberry preserves easily, falling into fine powder. Drizzle preserves over raspberry jam. Chill until set. Serve at room temperature.