2 pints blueberries
4 cups sugar
2 cups elderberry wine
1 cup (6-ounce) can frozen orange juice concentrate, undiluted
1 (6-ounce) bottle liquid pectin
In a large saucepan, combine blueberries, sugar, wine and orange juice. Bring to a full boil and boil for 1 minute, stirring constantly. Stir in liquid pectin. Remove from heat and skim off foam.
Pour hot jam into sterilized jars. Seal and store in a cool dry place.
Storage life on shelf, one year.
Makes 4 pints.