Lisa Atwood, Rebecca Courchesne, Rick Field

Blueberry-Citrus Preserves

Preparation info
  • Makes

    5

    half pint jars
    • Difficulty

      Easy

Appears in
The Art of Preserving
The Art of Preserving

By Lisa Atwood, Rebecca Courchesne and Rick Field

Published 2012

  • About

Blueberry season is too short. Before you know it, they’re gone, which is all the more reason to make these preserves. Although you can find them in grocery stores, the freshest blueberries typically come from farmers’ markets. Here, the citrus brightens their flavor.

Ingredients

  • 2 oranges
  • 2 cups (1 lb/500 g)

Method

Have ready hot, sterilized jars and their lids.

Using a vegetable peeler, remove the zest from one of the oranges in strips about 1 inch (2.5 cm) wide. Remove as much pith as possible from the strips and then cut them crosswise into thin strips. Cut both oranges in half and squeeze enough juice to measure 1 cup (