Ingredients
4 cups sugar2 cups water1 medium orange, quartered, thinly sliced and seeds removed1 medium lemon, quartered, thinly sliced and seeds removed1 medium lime, quartered, thinly sliced and seeds removed5 cups fresh blueberries
Preparation
In a Dutch oven, combine sugar, water, orange, lemon and lime slices; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until fruit is tender.
Add blueberries; increase heat to medium-high. Cook and stir 25-30 minutes or until slightly thickened.
Remove from heat; skim off foam. Ladle hot mixture into five hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
