Blueberries are wonderfully healthy. You can preserve them by making jam and enjoy them well into the winter months. They are delicious on breads and hot cereals.
Bring the water, sugar, and honey to a slow boil. I use unrefined raw sugar and raw honey, but any will work. Add the lemon, orange and raisins to the water. To ensure the orange and lemon are sliced thinly, I use an electric deli slicer, but you can do this with a knife and a little patience. Let this simmer over low heat for 5 minutes.
Stir in the blueberries. I use organic blueberries. Cook the ingredients until they become thick. Stir frequently to avoid burning.
Spoon the jam into sterilized jars. Using a jar funnel will prevent spilling jam on the rim of the jar. Leave 1/2 inch of space at the top of the jar.
Place sterilized lids and rings on the top of the jars. Boil the jars for at least 15 minutes in a water bath canner.
Remove the jars from the boiling water. Allow them to stand undisturbed, at room temperature, overnight. The jars will begin to seal after a few hours.