Blueberry Conserve

Peel the orange and the lemon, making sure none of the white layer comes with it; chop very fine (or use a zester). Remove and chop the orange and lemon pulp, discarding seeds. Bring the water and sugar to a boil in a large stainless steel pot, then add the orange, lemon, and raisins; simmer for about 5 minutes. Add the blueberries; cook over medium heat, stirring frequently, until thickened, about 30 minutes. Pour boiling hot water into hot 1/2-pint jars, leaving 1/4-inch headspace. Adjust lids and process in a boiling-water bath canner for 10 minutes. Remove and complete seals if necessary.

Use as a topping for ice cream, pound cake, or bread pudding.

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Blueberry Freezer Jam
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Blueberry Pudding Cake
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Lemon Blueberry Pancakes
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