Blueberry-Citrus Preserve

O.K. This is the final blueberry recipe for this season!!! I decided on a combination that I felt confident in using the last of my gifted blueberries in, and it tastes great.
This is a versatile preserve. It has some lemon and orange pieces with whole berries giving it a thick and chunky texture. You could use it on toast or with pork and even turkey. I'm sure it will be eaten up quickly in my house, as well as jumping into a few gift baskets for birthdays, housewarmings, and friendly gatherings.

Recipe

8C Sugar
4C Water
2 Lemons(thinly sliced and quartered)
1 Orange(thinly sliced and quartered)
1C Currants
8C Blueberries
2packets Fruit Pectin

*Boil Sugar and Water until dissolved
*Add Lemon, Orange, and Currants. gently boil 5min
*Add Blueberries and boil on high for 30 min
*Add in Fruit Pectin and boil 1min.
*Jar and Seal

Blueberry-Basil Icecream

Blueberries everywhere! I'm still using up all those blueberries in the freezer. I decided to remake this combo I tried last summer with my friend Sam. I really love it. I used a heavier cream in this instead of the Half and Half that the recipe calls for, and it came out extra creamy in texture. I'm sure if you stuck with the recipe as presented it would come out just as tasty... I just used what was available in the store... The Basil is an add on of mine, it just seemed like a natural pairing with these berries.

Recipe

2C Half and Half (I used coffee cream 18% fat)
1C Heavy Cream
1 1/4C Sugar
2 Eggs
3C Berries
5-8 Basil Leaves

*scald Heavy Cream and H&H
*whisk eggs and sugar gradually until ribbons form
*temper 2 mixtures together
*bring slowly up to 170 deg.
*chill overnight
*process in ice cream drum
*enjoy!