Here's the blueberry lime jam/marmalade recipe I plan to use from the current edition of the Ball Blue Book of Preserving. I honestly don't even remember the flavor but DH recalls it fondly and has requested I make it again.

Blueberry-Lime Jam

Yield: About 6 half-pints

4 1/2 cups blueberries
1 package powdered pectin
5 cups sugar
1 Tbsp grated lime peel
1/3 cup lime juice

Crush blueberries one layer at a time. Combine crushed blueberries and powdered pectin in a large saucepot. Bring to a boil, stirring frequently. Add sugar, stirring until dissolved. Stir in grated lime peel and lime juice. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars, leaving 1/4" headspace. Adjust two-piece caps. Process 15 minutes in a boiling water canner.