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.

Preparing Jars for Canning and Boiling Water Processing Use as a topping for ice cream, pound cake, or bread pudding.

More Blueberry Recipes
Blueberry Cobbler Recipe
Very Blueberry Muffins
Blueberry Ricotta Pancakes
Blueberry Upside-Down Cake
Blueberry Pancakes
Fresh Blueberry Pie
Blueberry Buttermilk Pancakes
Blueberry Pie
Blueberry Yogurt Cake
Blueberry Cobbler
Blueberry Bundt Cake
Easy Blueberry Crumb Cake
Blueberry Bread
Blueberry Buns With Vanilla Icing
Blueberry French Toast Casserole
Blueberry Snack Cake
Blueberry Jam
Blueberry Cornmeal Pancakes
Blueberry Pound Cake
Blueberry Crumb Cake


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