Blueberry Marmalade

5.00 (3)
⏱ 60 mins 🍽 6 1/2 pint jars 🏷 Berries

This recipe guides you through creating a vibrant blueberry marmalade, enhanced with the zest and juice of citrus fruits. The process involves preparing the orange and lemon peel, simmering it with blueberries and sugar, and finally incorporating liquid pectin to achieve a perfect set. The result is a sweet, tangy preserve ideal for filling jars. You will end up with approximately six half pint jars of this delightful berry conserve.

Blueberry Marmalade

Ingredients

  • 1 medium orange
  • 1 medium lemon
  • 1 cup water
  • 1/4 teaspoon baking soda
  • 3 cups blueberries, washed and drained
  • 5 cups sugar
  • 1 (6 ounce) bottle liquid pectin

Method

  1. Take the peel from the orange and lemon, cutting it into four pieces each.
  2. Place the peel pieces flat and trim away roughly half of the white pith.
  3. Using scissors, snip the remaining peel into very thin strips.
  4. Transfer the shredded peel to a large pot and pour in the water and baking soda.
  5. Cover the pot, bring the contents to a boil, then let it cook gently for 10 minutes.
  6. Extract the pulp from the citrus membranes and add it, along with any juice, to the pot with the peel.
  7. Put the lid on and simmer for 15 minutes, adding a little extra water if needed, then mix in the blueberries and sugar, bring back to a boil, and cook for 5 minutes.
  8. Take the pot off the heat and mix in the bottle of liquid pectin.
  9. For 5 minutes, alternately stir the mixture and skim off any foam from the surface.
  10. Ladle the hot marmalade into sterilised jars that are still hot and seal them immediately.
  11. This recipe makes about six 1/2 pint jars.

Nutrition (per serving)

Sodium50300 mg

Recipe details

CategoryBerries
AuthorSharon123