1 orange
1 lemon
1/4 cup fresh orange juice
1/4 cup lemon juice
4 cups fresh blueberries, washed and stemmed
3 cups sugar
1/8 teaspoon ground cinnamon
Dash freshly grated nutmeg

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

Cut a thin slice from each end of the orange and lemon and discard slices. Score through peels in 4 places and gently remove all peel. Lay each piece flat and cut away half of white pith. Cut peel into very fine shreds, 1/8 inch by 1 1/2 inches. Place zest in a skillet with 1 1/2 cups water. Bring to a boil, cover and cook over high heat for 10 minutes.

Meanwhile, remove pulp of orange and lemon from membranes and add to peel. Squeeze membranes to extract any juice and add to pot with peel. Cover and cook over medium heat for 15 minutes more.

Add the blueberries, sugar, cinnamon and nutmeg to citrus mixture. Bring marmalade to a boil and continue cooking, uncovered, for 20 minutes. Blueberries will pop open, and mixture will begin to thicken slightly and appear glossy.

Turn off heat and remove a small amount of marmalade to a saucer and place in freezer for 5 minutes. If mixture wrinkles as a whole (not just a skin on top) when pushed to 1 side with a finger, it is ready. This jam thickens a great deal as it cools, so avoid overcooking.

Ladle hot jam 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 (for 15 minutes at 1,001 to 6,000 feet; for 20 minutes above 6,000 feet). Makes about 5 half-pint jars.

— Recipe adapted from "Preserving the Taste," by Edon Waycott.