Blueberry Conserve 1 orange 1 lemon 3 cups water 5 cups sugar 1/2 cup dark seedless raisins 6 cups blueberries, stemmed and washed With vegetable peeler, remove each outer rind of the orange and the lemon, cutting so thinly that none of the white underlayer comes with it; chop fine. Remove and chop the pulp, discarding any seeds. Bring the water and sugar to a boil in a large stainless steel kettle, and add orange, lemon, and raisins; simmer for about 5 minutes. Add the blueberries, and cook over moderate heat until the mixture thickens, about 30 minutes, stirring often to prevent sticking. Pour boiling hot into hot 1/2-pint jars leaving 1/4 inch headroom. Adjust the lids and process in a boiling-water bath canner for 10 minutes. Remove and complete seals if necessary. This is especially good as a topping for ice cream of plain white or yellow cake. Back To Canning Recipes.