Ingredients
Directions
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.
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