Blueberry Marmalade

• 1 large oranges
• 1 medium lemon
• 2 cups water
• 2 cups blueberries fresh, washed, dried
• 1 3/4 ounces fruit pectin, dry one box
• 6 cups sugar

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. Crush blueberries; add to kettle; add pectin crystals; bring to a hard boil over high heat; stirring continuously.
3. Stir in sugar all at once; bring mixture to a full rolling boil; boil hard for 1 minutes, stirring continuously.
4. Remove kettle from heat; cool for about 7 minutes, skimming off foam with a metal spoon and stirring occasionally.
5. Ladle into hot sterilized jars, leaving 1/2 inch headspace, seal with melted paraffin wax, cover with clean lids.
6. Store in a cool, dark, dry, place.
7. Makes 9 1/2 pint jars.

oranges, lemon, water, blueberries, fruit pectin, sugar

Taken from recipeland.com/recipe/v/blueberry-marmalade-5574 (may not work)