recipe at a glance
5 stars - 1 review
ready in: 1-2 hrs
serves/makes: 6 half pintsrecipe id: 27305
1 medium orange
1 medium lemon
3/4 cup water
1/8 teaspoon baking soda
4 cups fresh blueberries, crushed
5 cups granulated sugar
1 package (6 ounces) liquid fruit pectin
Peel orange and lemon. Finely chop rind and place in large cooking pan. Chop orange and lemon pulp and set aside. Add 3/4 cup water and baking soda to rind and bring to boil.
Reduce heat and simmer 10 minutes, stirring occasionally. Add chopped orange and lemon pulp, blueberries and sugar. Return to boil. Reduce heat and simmer 5 minutes. Remove from heat and cool 5 minutes. Add pectin; return to a boil. Boil, stirring constantly for 1 minute.
Remove from heat and skim off foam with a metal spoon. Pour into hot sterilized jars, filling to 1/4 inch from the top. Wipe jar rims. Cover at once with metal lids and screw on bands. Process in boiling water bath for 10 minutes.
50 calories, 0 grams fat, 13 grams carbohydrates, 0 grams protein per tablespoon
. This recipe is low in sodium. This recipe is low in fat.
ratings & reviews
|Jul 7, 2009 Annie Patannie
The Blueberry Marmalade recipe produced, without a doubt, the most delicious blueberry preserves I have ever made or tasted. Well worth the time and effort. LH