Blueberry Orange Jam

3 Large Navel Oranges Zested, then peeled and roughly chopped
30 0z of fresh blueberries
Juice of half a lemon
5 cups of sugar
1/4 teaspoon salt
4 tablespoons low sugar pectin combined with
1/2 cup sugar

 In a large, wide saucepan combine orange zest, chopped oranges, the blueberries, 5 cups of sugar and the salt.
 Bring to a rolling boil over high heat then turn down to medium and let high simmer for 10 minutes. Stir frequently as it simmers mashing the blueberiies against the side of the pan to break them up.
 Once the beries are broken down and the jam is slightly thickened, turn the heat back up to high and bring everything to a rolling boil. Stir in the sugar/pectin mixture and bring back to a boil for 1 minute.

 Remove from heat and ladle into clean containers of your choice.