Orange-Lemon-Blueberry Marmalade (Bobby Flay)

This is from one of Bobby Flay's Throwdowns served on his Black Pepper Recipe (#330225). I don't know how much topping comes from this except that it's enough to cover 16 large biscuits. The original recipe doesn't state the size of the pectin envelopes ... guessing at 1-3/4 ounce.

• Ready In: 40 mins
• Serves: 16

Ingredients

• 6  medium oranges
• 4  lemons
• 1 1⁄2 cups water
• 1⁄8 teaspoon baking soda
• 6  cups sugar
• 1⁄2 teaspoon butter or 1⁄2 teaspoon margarine
• 1.5 (1 3/4ounce) envelopes  fruit pectin
• 1⁄4 cup sugar (for pectin)
• 2  cups fresh blueberries
• 1  cup honey

Directions

1. Prep the oranges and lemons (will give you about 6 cups prepared fruit). Using a vegetable peeler remove the zest of the oranges and lemons. Cut the zest pieces into thin slices, then finely chop or grind and set aside. Peel and discard remaining white part of the peel from fruit. Chop fruit pulp, reserving any juice and set aside.
2. Place the peels, water and baking soda in a saucepan. Bring to a boil over high heat. Reduce the heat, cover and simmer for 20 minutes, stirring occasionally.
3. Add the reserved fruit and juice and cover. Simmer an additional 10 minutes.
4. Stir the 6 cups sugar into the prepared fruit in the saucepan. Add the butter to reduce foaming. Bring mixture to a full rolling boil on high heat stirring constantly.
5. Stir in pectin. Return to a boil and boil exactly 1 minute, stirring constantly. Stir in the 1/4 cup sugar. Remove from heat and skim off any foam with metal spoon. [Please note that I am guessing that this is where the additional sugar is added in; the original recipe repeated the stir in pectin instruction.].
6. Toss the blueberries with honey. Place into a small saucepan and cook over medium heat for 1 minute.
7. Scoop out blueberries and add to marmalade.
8. Reduce liquid to a syrup and stir into the finished marmalade. Serve at room temperature.