Using a vegetable peeler
, remove the zest
of the oranges
. Cut the zest pieces into thin slices, then finely chop
or grind and set aside.
Peel the remaining white part of the peel from the fruit and discard. Chop the fruit pulp, reserving any juice and set aside.
Place the zest and 1 1/2 cups water in a medium saucepan over high heat and bring to a boil. Reduce the heat, cover and simmer
for 20 minutes, stirring occasionally. Add the reserved fruit pulp and juice, cover and simmer on low heat for an additional 7 minutes. Add the blueberries
and simmer for 3 more minutes.
Stir the sugar into the fruit in the saucepan
. Bring the mixture to a full rolling boil
and cook exactly 1 minute, stirring constantly. Stir in the pectin. Remove from the heat and skim
off any foam
with metal spoon.
Serve at room temperature.