Blueberry marmalade

Yield: 9 servings

Measure Ingredient
1 large Orange
1 medium Lemon
2 cups Water
2 cups Fresh blueberries, washed and dried
1 \N Box fruit pectin crystals
6 cups Sugar

Cut orange and lemon into quarter; 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 minutes,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 ½ inch headspace, seal with melted paraffin wax, cover with clean lids.

Store in a cool, dark, dry,place. Makes 9 ½ pint jars.

Origin: Appeal (quarterly publication by Overwaitea Foods) Shared by: Sharon Stevens.

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