Blueberry Conserve
INGREDIENTS:
1 medium orange
1 medium lemon
3 cups water
5 cups sugar
1/2 cup dark seedless raisins
6 cups blueberries, washed and drained
PREPARATION:
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 minute
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.
