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Blueberry Marmalade

Source of Recipe

Aunt Saunny

1 lemon
1 medium orange
3/4 cup water
4 cups blueberries, rinsed, picked over, and crushed
5 cups sugar
6 ounces liquid pectin

Peel lemon and orange and chop zest. Remove white membranes from citrus and chop pulp. Set aside.In small saucepan, combine chopped zest and water. Bring to a boil, reduce heat, and simmer for about 10 minutes, stirring occasionally. Drain well and reserve zest.In 8-quart saucepan, combine blueberries, citrus pulp and sugar. Bring
to a boil. Reduce heat and simmer for 5 minutes.Remove from heat. Let cool for 5 minutes. Add drained zest.Add liquid pectin and return to a boil. Boil for exactly 1 minute,
stirring constantly. Skim off foam with a metal spoon.
Ladle into sterile jars, leaving 1/4-inch of headspace. Cap and seal.Process in a boiling water bath for 10 minutes. Makes about 6 half pints.
Note: Huckleberries may be used.