BLUEBERRY CONSERVE
1/2 cup water
1 quart fresh blueberries (rinsed and drained)
sugar (see below)
1 lemon, seeded and cut into paper thin slices
1/2 cup yellow raisins
1/2 cup coarsely broken walnuts

Combine water and blueberries in a saucepan.  Cover and cook over low heat until berries are tender. Crush berries occasionally.  Measure berries, and for every cup of berries, add 1 cup of sugar.  Add remaining ingredients.  Cook, stirring constantly until jam is thick and holds its shape.   Pour into sterilized jars and cover with a thin layer of paraffin.
Makes about 3 cups






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