Recipe by Cindy Lynn
This is in response to a request on the boards. I haven't tried it yet, but it's making my taste buds water. Can't wait for my blueberries to produce enough fruit so I can make this. Cook time includes processing of filled jars only.
Top Review by LilKiwiChicken
This was a yummy recipe. I was about 1/4-1/3 c of blueberries short, so I substituted raspberries. I also reduced the sugar to 3 & 1/2c, and used raw sugar instead of white. This smelt great when I was cooking it, a bit like blueberry marmalade. At first this tasted very sweet, however after leaving it in jars for the flavours to meld it tastes great. The lemon & orange cuts through the sweetness of the sugar & berry fruits. Thanks for such a great recipe, I gave some jars away & the recipients loved it.
- 2 cups water
- 4 cups sugar
- 1⁄3 cup lemon, thinly sliced (about 1/2 large)
- 1⁄2 cup orange, thinly sliced (about 1/2 medium)
- 1⁄2 cup raisins
- 1 quart blueberries
Directions See How It's Made
- Bring water and sugar to a boil; add lemon, orange and raisins.
- Simmer 5 minutes.
- Stir in blueberries.
- Cook rapidly until thick, about 30 minutes.
- As mixture thickens, stir frequently to prevent sticking.
- Ladle hot conserve into hot sterilized jars, leaving 1/4-inch headspace.
- Adjust two-piece caps.
- Process 15 minutes in a boiling-water canner.
- Remove from boiling-water.
- Cover with dry towel.
- Let stand until caps seal.
- Allow to cool completely before moving.