** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Cut orange and lemon into quarter; slice quarters thinly into a preserving kettle including juices; add water; cover kettle; bring mixture to boil over high heat; reduce heat slightly; simmer for 30 minutes.
2. Crush blueberries; add to kettle; add pectin crystals; bring to a hard boil over high heat; stirring continuously.
3. Stir in sugar all at once; bring mixture to a full rolling boil; boil hard for 1 minutes,stirring continuously.
4. Remove kettle from heat; cool for about 7 minutes, skimming off foam with a metal spoon and stirring occasionally.
5. Ladle into hot sterilized jars, leaving 1/2 inch headspace, seal with melted paraffin wax, cover with clean lids.
6. Store in a cool, dark, dry,place. Makes 9 1/2 pint jars.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Blueberries, Natural Sweeteners, Oranges, Citric Acid allergies.
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