Instructions: Halve kumquats lengthwise, remove ends, and cut each half crosswise into 4 slices. 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 while warm into clean glass containers, and store covered in the refrigerator for up to 2 weeks.

This recipe yields 6 cups.

Comments: Kumquats, which look like tiny oval or round oranges, have sweet, edible golden-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.

Yield: 6 cups

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