Categories: conserves, jams, jellies perserves

Ingredients

• 2 1/2 cups sugar
• 1 medium orange
• 1 1/2 cups fresh blueberries, crushed
• 1 pouch (3oz.) liquid fruit pectin

Directions

1. Rinse four clean 1-cup plastic containers with lids with boiling water. Dry thoroughly.
2. Preheat oven to 250 degrees. Place sugar in a shallow baking dish; bake 15 minutes. meanwhile, finely grate 1 Tbsp. peel from orange. Peel and chop orange.
3. In a large bowl, combine the blueberries, warm sugar, grated peel and chopped orange, let stand for 10 minutes, stirring occasionally. Add the pectin; stir constantly for 3 minutes to distribute pectin.
4. Immediately fill all containers to within 1/2 inch of tops. Wipe container rims, immediately cover with lids. Let stand at room temperature until set, up to 24 hours. jam is now ready to use.
5. Refrigerate for up to 3 weeks or freeze up to 12 months. Thaw frozen jam in refrigerator before serving.

6. makes 4 cups

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