Ingredients Jump to Instructions ↓

  1. 2-1/2 cups sugar

  2. 1 medium orange

  3. 1-1/2 cups fresh blueberries, mashed

  4. 1 pouch liquid fruit pectin

Instructions Jump to Ingredients ↑

  1. Place sugar in a shallow baking dish. Bake at 250° for 15 minutes. Meanwhile, grate 1 tablespoon peel from orange. Peel, segment and chop orange. In a large bowl combine peel, chopped orange, blueberries and sugar; let stand for 10 minutes stirring occasionally. Stir in pectin. Stir constantly for 3 minutes. Ladle into jars or freezer containers. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate or freeze. Refrigerate for up to 3 weeks and freeze for up to 12 months. Yield: 4 cups. Editor's Note: When grating citrus fruits be sure to grate only the outside of the peel—the white pith makes the peel bitter.


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