Instructions: Wash 5 half-pint jars. Keep hot until needed. Prepare lids as manufacturer directs.

Using a zester, remove only the outer colored peel of the orange and lemon.

Or, with a sharp paring knife, thinly slice off the peel, then cut it into fine strips.

Peel the fruit, removing all of the white pith. Separate the orange and lemon segments from the white membrane and remove any seeds. Discard the membrane and seeds. Finely chop the fruit and set aside.

In a small bowl, combine the orange and lemon peel and 1/4 cup water. Let soak for 10 minutes. Drain the peel and discard the water.

In a large, non-aluminum pot (see note), combine the drained peel, chopped citrus fruit, orange juice, lemon juice and remaining 1/2 cup water. Over medium heat, bring the mixture to a boil. Reduce the heat, cover, and simmer for 15 minutes.

Sort, stem and rinse the blueberries. If using frozen blueberries, do not defrost.

Add the blueberries and butter to the citrus mixture and simmer, uncovered, for 3 minutes. Stir frequently to prevent sticking. Gradually stir in the sugar.

Heat, stirring constantly, until the sugar is completely dissolved.

Increase the heat to medium-high. Bring the mixture to a full rolling boil, stirring constantly. Stir in the entire contents of the pectin pouch. Return the mixture to a full rolling boil, stirring constantly. Boil, stirring constantly, for 1 minute. Remove the pan from the heat. Skim off any foam.

To prevent floating fruit, allow the marmalade to cool 5 minutes before filling jars. Gently stir the marmalade to distribute the fruit. Ladle the hot marmalade into 1 hot jar at a time, leaving 1/4 inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling-water canner for 10 minutes (15 minutes at 1,000 to 6,000 feet; 20 minutes above 6,000 feet).

Note: Do not use aluminum or iron cookware for this recipe. The acids in the ingredients could react with the metal, giving the food an off taste. Adapted

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