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Blueberry Marmalade

Source of Recipe


From "The Big Book of Preserving the Harvest"






List of Ingredients



• 1 lemon
  
• 1 medium orange
  
• 3/4 cup water
  
• 4 cups blueberries, rinsed, picked over, and crushed
  
• 5 cups sugar
  
• 6 ounces liquid pectin
  






Instructions



1. Peel lemon and orange, and chop zest. Remove white membranes from citrus, and chop pulp. Set aside.
   
   
2. In a small saucepan, combine chopped zest and water. Bring to a boil, reduce heat, and simmer for about 10 minutes, stirring occasionally. Drain well and reserve zest.
   
   
3. In 8-quart saucepan, combine blueberries, citrus pulp and sugar. Bring to a boil. Reduce heat and simmer for 5 minutes.
   
   
4. Remove from heat; let cool for 5 minutes. Add drained zest. Add liquid pectin and return to a boil. Boil for exactly 1 minute, stirring constantly. Skim off foam with a metal spoon.
   
   
5. Ladle into sterile jars, leaving 1/4-inch of headspace. Cap and seal. Process in a boiling water bath for 10 minutes.
   
   Makes about 6 half pints.