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Blueberry Marmalade

1 large orange
1 medium lemon
2 cups water
2 cups fresh blueberries -- washed, dried
1 box fruit pectin crystals
6 cups sugar


Cut orange and lemon into quarters; slice quarters thinly into a preserving kettle including juices; add water; cover kettle; bring mixture to boil over high heat; reduce heat slightly; simmer for 30 minutes.

Crush blueberries; add to kettle; add pectin crystals; bring to a hard boil over high heat; stirring continuously. Stir in sugar all at once; bring mixture to a full rolling boil; boil hard for 1 minute, stirring continuously. Remove kettle from heat; cool for about 7 minutes, skimming off foam with a metal spoon and stirring occasionally.

Ladle into hot sterilized jars, leaving 1/2-inch headspace, seal with melted paraffin wax, cover with clean lids. Store in a cool, dark, dry, place.

This recipe yields 9 half-pint jars.


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