SPICY BLUEBERRY-CITRUS MARMALADE

Note: This is a recipe I got from Southern Living almost twenty years ago. It is very tasty and is even good served with some meats and over ice cream.

1 orange
1 lemon
1 lime
2 cups water
1/2 tsp dried curshed red pepper
2 cups fresh blueberries*
2 cups sugar

Cut citrus rinds into small strips; set aside.

Squeeze juice and pulp from the citrus fruit into a bowl; set aside.

In a saucepan, bring the citrus rind strips, water, and red pepper to a boil. over pan, reduce heat, and simmer 25 to 30 minutes until the rinds are very tender (my note: and water is practically gone).

Add berries, sugar, pulp and juice to the pan. Bring to a full rolling boil and boil uncovered while stirring often for 15 minutes or until gel forms.  Remove from heat and skim off foam.

Pour the hot mixture immediately into hot jars, filling to 1/4 inch from top. Remove any air bubbles and wipe jar rims clean. Cover at once with metal lids and screw on the lid bands.

Process jars in a boiling water bath for 10 minutes.

*Note: You may use 2 cups frozen blueberries that have been thawed and drained, if desired.

Yield: 5 (1/2 pint) jars.

Note: This is the Southern Living picture I saved.