Total Time
Prep 15 mins
Cook 45 mins

A lovely way to use blueberries! From Woman's Day Encyclopedia of Cooking.

Ingredients Nutrition


  1. Remove peel in quarters from orange and lemon.
  2. Lay quarters flat and remove about half of white part.
  3. With scissors, cut remaining peel into fine shreds.
  4. Put in kettle; add water and soda.
  5. Bring to boil and simmer, covered, for 10 minutes.
  6. Remove pulp from membrane; add with juice to peel.
  7. Cover; simmer for 15 minutes, adding more water if necessary and blueberries and sugar; bring to boil; simmer for 5 minutes.
  8. Remove from heat and stir in liquid pectin.
  9. Stir and skim by turns for 5 minutes.
  10. Pour into hot sterilized jars, and seal.
  11. Makes about six 1/2 pint jars.


Most Helpful

Just made this this morning. It is WONDERFUL though a little thin thus the 4 stars. I know things can set up later but sometimes you can just tell when something is going to stay thin. But the taste is fantastic and it's still spreadable, just a bit drippy. The citrus and the Blueberries are a great taste together. Flavors like this are why I can. You'll rarely find them outside of a specialty shop otherwise. Thanks Sharon!!

JanetB-KY May 31, 2007

This was my first review Because of canning and keeping the Marmalade for Christmas presents, I followed the recipe pectin package recipe as well. Which said to bring to a rolling boil for 10 minutes add pectin then return to a rolling boil for 1 minute.Then jar and seal immediately in a hot water bath for 10 minutes. I skipped the water the recipe didn`t need it. I used 4 cups of crushed blueberries, and 6 cups of sugar. This batch made 10 1/2 pints of Sweet & Tangy Blueberry Marmalade. — Sep 9, 2003 My second review I followed the direction as stated and the maralade did come out thin. They do say it takes sometimes up to 2 weeks to jell. If it doesn`t I will use it for pancakes or ice cream toppings.It`s still very good thick or thin.

Rita~ August 29, 2005

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