Spiced Blueberry Marmalade

1 orange
1 lemon
1/4 c. fresh orange juice
1/4 c. fresh lemon juice
4 c. fresh blueberries, washed and de-stemmed
3 c. sugar
1/8 tsp. cinnamon
Dash of freshly grated nutmeg

Cut a thin slice from each end of the orange and lemon and discard. Score through the peel in 4 places and gently remove. Lay each piece flat and cut away half of the white pith. Cut peel into very fine shreds, 1/8 inch by 1 1/2 inches. Place the zest in a shallow pan with 1 1/2 c. of water. Bring to a boil, cover, and cook on high heat for 10 minutes. Meanwhile, remove the pulp of the orange and lemon from the membranes to extract any juice and add the orange and lemon juice. Cover and cook over medium heat for 15 minutes more. Add the blueberries, sugar, cinnamon, and nutmeg to the citrus mixture. Bring the marmalade to a boil and continue cooking, uncovered, for 20 minutes. The blueberries will pop open and the mixture will begin to thicken slightly and appear glossy. Turn off the heat and remove a small amount of marmalade to a saucer and place in the freezer for 5 minutes. If the mixture wrinkles as a who when pushed to one side with a finger, it is ready to be jarred. This jam will thicken a great deal as it cools, so avoid overcooking. Ladle into hot sterilized jars, wipe the rims clean with a damp towel, and seal with new lids and metal rings. Process in a hot water bath for 15 minutes. Remove, cool, check seals, label, and store in a dry cool place.

Yield: makes about 5 half-pint jars