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Blueberry Conserve

Source of Recipe

Aunt Saunny

1 orange
1 lemon
3 cups water
5 cups sugar
1/2 cup dark seedless raisins
6 cups blueberries -- stemmed and washed

With vegetable peeler, remove each outer rind of the orange and the
lemon - cutting so thinly that none of the white underlayer comes with it;
chop fine. Remove and chop the pulp, discarding any seeds. Bring the
water and sugar to a boil in a large stainless steel kettle, and add
orange, lemon, and raisins; simmer for about 5 minutes. Add the
blueberries, and cook over moderate heat until the mixture thickens -- about 30
minutes - stirring often to prevent sticking. Pour boiling hot into
hot 1/2-pint jars leaving 1/4 inch headroom. Adjust the lids and process
in a boiling-water bath for 10 minutes. Remove and complete seals if
necessary.
This is especially good as a topping for ice cream of plain white or
yellow cake.