Blueberry-Citrus Marmalade

Oranges, lemons, and wild blueberries give this marmalade an intense, not-too-sweet flavor.  I'm generally a smoothie-for-breakfast girl, but now that I have this marmalade, I want to eat toast every day.  (Note: this recipe assumes you already know how to safely can in a water bath canner.  If you don't, here's a pretty good resource.)

The Ingredients:

2 medium-sized oranges

2 lemons

4 cups water

2 cinnamon sticks

4 cups frozen wild blueberries (or fresh if you're lucky enough to have them)

4 cups sugar

The Process:

1. Slice lemons and oranges in 1/8 inch thick slices (a mandoline works best for this), discarding the seeds as you go.  Quarter the slices.
2. In a stockpot, combine water, citrus slices, and cinnamon.  Bring to a boil over high heat, then reduce to a gentle boil, cover, and continue cooking at a gentle boil about 25 minutes.
3. Add blueberries and return to a boil.
4. Add sugar, bring to a rapid boil, and cook uncovered, stirring constantly, until mixture reaches its gel point, about 25 minutes.
5. Ladle into clean, hot canning jars and process jars in a boiling water bath for 10 minutes.