Prep 15 mins
Cook 45 mins
A lovely way to use blueberries! From Woman's Day Encyclopedia of Cooking.
Make and share this Blueberry Marmalade recipe from Food.com.
- Remove peel in quarters from orange and lemon.
- Lay quarters flat and remove about half of white part.
- With scissors, cut remaining peel into fine shreds.
- Put in kettle; add water and soda.
- Bring to boil and simmer, covered, for 10 minutes.
- Remove pulp from membrane; add with juice to peel.
- Cover; simmer for 15 minutes, adding more water if necessary and blueberries and sugar; bring to boil; simmer for 5 minutes.
- Remove from heat and stir in liquid pectin.
- Stir and skim by turns for 5 minutes.
- Pour into hot sterilized jars, and seal.
- Makes about six 1/2 pint jars.
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!!
Got from Rita as a gift. YUM!
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.