Blueberry Marmalade

1. 1

   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.

2. 2

   Crush blueberries; add to kettle; add pectin crystals; bring to a hard boil over high heat; stirring continuously.

3. 3

   Stir in sugar all at once; bring mixture to a full rolling boil; boil hard for 1 minutes, stirring continuously.

4. 4

   Remove kettle from heat; cool for about 7 minutes, skimming off foam with a metal spoon and stirring occasionally.

5. 5

   Ladle into hot sterilized jars, leaving 1/2 inch headspace, seal with melted paraffin wax, cover with clean lids.

6. 6

   Store in a cool, dark, dry, place.

No additional tips available.