| Ranee Mueller |
2 large, clear skinned oranges, preferably seedless
1 cup water
3 pint baskets (about 9 cups) fresh blueberries (I've successfully used
frozen)
7 cups sugar
3/4 cup strained fresh lemon juice
1 teaspoon ground coriander
1/2 teaspoon ground allspice
1. Remove the zest from the oranges with a coarse grater or a citrus
zester and combine it with the water in a small heavy saucepan. Cook
the shreds of zest, covered, over medium heat for 15 minutes; uncover
the pan and continue to cook the zest until most of the liquid has
evaporated. Reserve. Meanwhile, squeeze, strain and reserve the juice
of the oranges.
2. Pick over the blueberries; rinse and drain them, then crush them
slightly, a layer at a time, in a preserving pan. Add the orange juice.
Bring the mixture to a boil, cover the pan and lower the heat; simmer
the fruit 10 minutes, stirring it often.
3. Add the cooked orange zest and liquid, the sugar, the lemon juice,
and the spices. Stir the mixture and bring to a boil over medium-high
heat. Cook the preserves, stirring often, until the fruit pieces no
longer float and the syrup passes the jelly test. Remove the pan from
the heat and stir the preserves occasionally for five minutes.
4. Ladle the hot preserved into hot, clean pint or half-pint canning
jars, leaving 1/4 inch of headspace. Seal the jars with new two-piece
canning lids according the manufacturer's directions and process for 10
minutes in a boiling water bath. Cool, label and store the jars.
Regards,
Ranee
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"She seeks wool and flax, and works with willing hands." Prov 31:13
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