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Blueberry Elderberry Jam

2 pints blueberries
4 cups granulated sugar
2 cups elderberry wine
1 cup (6-ounce) can frozen orange juice concentrate, undiluted

1 (6-ounce) bottle liquid pectin

1. 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.
2. Pour hot jam into sterilized jars. Seal and store in a cool dry place.
3. Storage life on shelf, one year.

Makes 4 pints.