Blueberry Marmalade

3 cups fresh or frozen blueberries
3 cups granulated sugar
2 limes
1 lemon
1/4 teaspoon ground ginger

Peel limes and lemon, being careful to take only the colored part of the peel, not the white. Slice the peel into strips. Put the peel into a small saucepan and cover with water. Boil for 15 minutes. Drain.

Place the berries, sugar, juice of the limes and lemon, boiled peel and the ginger into a large nonreactive saucepan. Cook over medium heat until the mixture reaches the jelling stage (220 degrees F). Ladle into clean sterilized jars. Seal according to manufacturer's instructions.