In the ripe-fruit lifespan, it was an age and a half ago that H. Rose and I picked blackberries on the path to Mt. Hood -- so I had to act quickly to nab all the visible mold and get some lactobacillus in there to set up forts and outposts against the spores.
To make the preserves, I mixed a quart of non-moldy berries with 2 tsp. salt, 2 tsp. Pomona's Universal Pectin, 2 tsp. calcium water (it comes with the pectin), 1/4 c. whey and 1/4 c. rapadura. Hopefully the lactobacillus will triumph over the mold when it comes to all-out warfare.
The siege is on.