Blueberry Orange Marmalade

Submitted by internetnut

"I have not tried this marmalade. I'm posting this for safe keeping. I found this recipe in Complete Book Of Small Batch Preserves. Blueberries and citrus enhanced with a hint of cinnamon make this marmalade quite unusual. The recipe is adapted from one developed by the Wild Blueberry Producers Association Of Nova Scotia. I plan to use Splenda for the sugar."

 

• Ready In: 40mins
• Ingredients: 6
• Yields: 3 cups
• Serves: 6-8

ingredients

• 1 small orange
• 1 lemon
• 2 cups water
• 1 cinnamon stick, about 3-inches long (7.5 cm)
• 2 cups fresh wild blueberries (500 ml) or 2 cups frozen blueberries (500 ml)
• 2 cups granulated sugar (500 ml)

directions

1. Squeeze juice from orange and lemon, including any pulp. Discard seeds and set juice aside. Slice rinds into very thin slices. Place rinds, water and cinnamon in a large stainless steel or enamel saucepan. Bring to a boil over high heat, reduce heat, cover and boil gently for 25 minutes or until rinds are very tender. Remove and discard cinnamon stick.
2. Add blueberries and reserved juice; return to a boil, cover and boil gently for 10 minutes.
3. Add sugar; bring to a boil and boil rapidly, uncovered, until mixture will form a gel, about 15 minutes, stirring frequently. Remove from the heat.
4. Ladle into sterilized jars and process as directed.

Reviews

[lizbulasko]

I made this and it turned out great, although I was unsure about adding the whole rinds, cut thinly, as the recipe seems to suggest. I always heard the white pith is very bitter and only the peel should be used in recipes. So I used a potato peeler to peel off very thin pieces of the rind with no pith and then I cut those in very thin strips. I also didn't use the cinnamon stick because that just didn't appeal to me. Also, I wound up with only 2.5 cups. Maybe if I had used the very thick rinds, with pith, the yield would have been greater.