Blueberry Marmalade Recipe
A simple blueberry marmalade recipe, made foolproof with liquid pectin, features the bright zest of oranges and lemons.
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Instructions
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Start a boiling water bath for processing jars.
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Peel and finely chop orange and lemon rind; place rind in a large cooking pan and set aside chopped pulp.
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Add 3/4 cup water and baking soda to the rind; boil, then reduce heat and simmer for 10 minutes, stirring occasionally.
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Stir in chopped orange and lemon pulp, blueberries, and sugar. Bring to a boil, then reduce heat and simmer for 5 minutes.
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Remove from heat, cool for 5 minutes, then add pectin. Return to a boil and cook, stirring constantly, for 1 minute.
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Remove from heat, skim off any foam, and pour marmalade into hot sterilized jars, filling to 1/4 inch from the top.
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Wipe jar rims, cover with metal lids and screw on bands.
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Process in the boiling water bath for 10 minutes.