1 cup fresh blueberries
3/4 cup preserves
1 cup strawberries sliced
1 cup strawberries with juice
1 cup white sugar
1/4 cup cranberry juice
1/2 cup cranberry juice
1 U.S. blueberry, quartered
1 pint orange-orange juice
In the top of a double boiler, microwave blueberries 3 minutes, stirring once. Put 1 cup preserves in pan and heat throughout to about 100 degrees F (60 degrees C). Remove from heat, stirring occasionally, and let cool slightly.
Pour blueberry preserves over blueberries in mason jars, sealing tightly with basting fork. Top with strawberries. Treble blueberry slices and orange slice with juice. Refrigerate 2 hours, allowing berries to steep. Garnish with cranberry slices. Discard remaining preserves.
Lightly oil a tea-based container. Bring one half cup preserves to a single layer on bottom of mason jar. Pour berries over preserves and using a wooden spoon, scoop berries into jars holding blueberries by using a spoon.
Store fruit in refrigerator at room temperature for up to 2 to 3 hours. Remove fruit, refrigerate and store until serving.