Blueberry Orange Marmalade - cooking recipe

Ingredients

1 small orange
1 lemon
2 cups water
1 cinnamon stick, about 3-inches long (7.5 cm)
2 cups fresh wild blueberries (500 ml) or 2 cups frozen blueberries (500 ml)
2 cups granulated sugar (500 ml)

Preparation

Squeeze juice from orange and lemon, including any pulp. Discard seeds and set juice aside. Slice rinds into very thin slices. Place rinds, water and cinnamon in a large stainless steel or enamel saucepan. Bring to a boil over high heat, reduce heat, cover and boil gently for 25 minutes or until rinds are very tender. Remove and discard cinnamon stick.
Add blueberries and reserved juice; return to a boil, cover and boil gently for 10 minutes.
Add sugar; bring to a boil and boil rapidly, uncovered, until mixture will form a gel, about 15 minutes, stirring frequently. Remove from the heat.
Ladle into sterilized jars and process as directed.