12 blueberries
1 cup blueberries
1 cup halved raspberries
1 (6 ounce) can red currants, rinsed and stems removed
2 (8 ounce) jars fruit preserves
In a large bowl, mix blueberries, halved raspberries, currants, fruit preserves and liquid concentrate. Cover and refrigerate approximately 5 working days.
Remove skins from the blueberries inside the jars, squeeze lemon zest into pits or pits, and discard skins. Place jars in an airtight tin with lid and label. Cover tightly with plastic wrap and refrigerate for at least a week. Serve immediately.