Blueberry Marmalade
Submitted by mommy
Homemade blueberry marmalade with real orange and lemon slices. This small-batch canning recipe yields 9 half-pint jars of jewel-toned spread that’s half jam, half citrus marmalade.
YIELD
9 servingsPREP
20 minCOOK
20 minREADY
40 minMarmalade doesn’t have to be just for citrus lovers.
This recipe brings crushed blueberries together with thinly sliced orange and lemon, simmered into a spread that’s fruity, tangy, and deeply satisfying on a piece of hot toast.
The citrus slices soften during the initial simmer and become those classic tender bits of peel you expect in a good marmalade, while the blueberries bring a sweet, jammy richness that balances everything out.
One batch fills nine half-pint jars, which means plenty for your pantry and a few to give away.
Kitchen Tips
- Slice the orange and lemon as thinly as you can. Thick slices won’t soften properly during the 30-minute simmer and you’ll end up with chewy peel.
- Skim the foam off after cooking. It’s not harmful, but it makes the finished jars look cloudy instead of jewel-clear.
- Sterilize your jars in boiling water right before filling. Warm jars also reduce the risk of cracking when you pour in hot marmalade.
- This sets up firmly thanks to the pectin. If you prefer a looser, more spoonable texture, reduce the pectin by about a quarter.
Ingredients
Directions
Cut orange and lemon into quarter; slice quarters thinly into a preserving kettle including juices; add water; cover kettle; bring mixture to boil over high heat; reduce heat slightly; simmer for 30 minutes.
Crush blueberries; add to kettle; add pectin crystals; bring to a hard boil over high heat; stirring continuously.
Stir in sugar all at once; bring mixture to a full rolling boil; boil hard for 1 minutes, stirring continuously.
Remove kettle from heat; cool for about 7 minutes, skimming off foam with a metal spoon and stirring occasionally.
Ladle into hot sterilized jars, leaving ½ inch headspace, seal with melted paraffin wax, cover with clean lids.
Store in a cool, dark, dry, place. Makes 9 ½ pint jars.
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